Breakfast Burrito Recipe

Bacon

If using bacon: Preheat oven to 220°C (425°F) or use a skillet. For oven: place strips on a rimmed baking sheet lined with foil and bake 12–18 minutes until crisp. Drain on paper towels and keep warm. For skillet: cook over medium heat, turning, until crisp, 8–12 minutes. Chop into bite-size pieces.

Ham

If using ham: Heat a skillet over medium heat with 1 teaspoon oil or butter. Sear ham slices 1–2 minutes per side until lightly browned. Chop into 1 cm pieces and keep warm.

Sausage links

If using sausage links: Cook in a skillet over medium heat 10–12 minutes, turning until browned and cooked through. Slice or crumble into bite-size pieces and keep warm.

Make gravy only if desired. In a medium skillet over medium heat, brown 250 g ground breakfast sausage, breaking it up, until no longer pink and some fat renders, 5–7 minutes. Sprinkle 3 tbsp flour over the meat and stir to coat, cooking 1–2 minutes to remove raw flour taste. Gradually whisk in 480 ml milk until smooth. Bring to a simmer, stirring frequently, until thickened, 4–6 minutes. Season with 3/4 tsp salt and 1/2 tsp black pepper. Reduce heat to low and keep warm; stir occasionally.

Prep vegetables: dice green pepper and onion into small pieces (about 1/2 cm).

In a large skillet, heat 2 tbsp oil over medium-high heat. Add diced green pepper and onion and sauté 4–5 minutes until softened and edges begin to brown. Add 2 cups cooked diced potatoes and continue to cook, tossing occasionally, until potatoes are crisped and warmed through, 5–7 minutes. Season vegetables and potatoes with 1/2 tsp salt and 1/4 tsp black pepper. Transfer mixture to a bowl and keep warm.

Whisk together 8 eggs, 60 ml milk, 1 tsp salt and 1/2 tsp black pepper in a bowl until blended and slightly frothy.

In a large nonstick skillet, melt 2 tbsp butter over medium-low heat. Pour in egg mixture and let sit briefly until edges set, about 30 seconds. Gently stir with a spatula, pushing cooked portions from the edges toward the center. Continue cooking over low heat, stirring occasionally, until eggs are softly set but still moist, 3–4 minutes. Remove from heat (they will finish cooking from residual heat).

Warm tortillas: Wrap tortillas in foil and place in a 150°C (300°F) oven for 8–10 minutes, or warm individually in a dry skillet 20–30 seconds per side until pliable. Alternatively microwave stack of 6 tortillas wrapped in a damp paper towel for 30–45 seconds.

Assemble burritos: Lay a warm tortilla flat. Spoon about 1/3 cup scrambled eggs onto center of each tortilla. Top with about 1/3 cup potato-vegetable mixture, 2–3 tbsp of chosen protein, and 2–3 tbsp shredded cheddar (about 1/3 cup). If using sausage gravy, either spoon 2 tbsp inside burrito (for a saucier interior) or serve gravy on the side for dipping. Add hot sauce or salsa if desired and sprinkle with 1 tsp chopped cilantro.

Wrap burritos: Fold bottom edge up over filling, fold in sides, and roll tightly to enclose. Place seam-side down on a hot dry skillet or griddle over medium heat and press gently for 1–2 minutes per side to seal and lightly crisp the tortilla.

Serve: Slice in half if desired and serve immediately with extra gravy or salsa on the side and remaining cilantro sprinkled on top.