Breakfast Burrito Recipe

Cook the bacon

Place a skillet over medium heat. Add bacon slices in a single layer and cook 3–5 minutes per side until crisp, turning as needed. Transfer to a paper towel-lined plate to drain and cool. When cool, chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat for the potatoes (optional).

Prepare eggs

Crack eggs into a bowl, add milk, 1 tsp salt, and 1/2 tsp black pepper. Whisk until homogenous and slightly frothy.

Scramble eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon butter or a splash of oil. Pour eggs into the pan. Let sit 10–15 seconds, then using a rubber spatula gently push eggs from the edges toward the center, forming large soft curds. Cook until mostly set but slightly glossy, about 2–3 minutes. Remove from heat (carryover will finish them). Fold in half of the shredded Monterey Jack and cheddar and the chopped bacon pieces. Taste and adjust seasoning if needed.

Prepare potatoes: place diced potato in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat very dry with a kitchen towel.

Heat a medium skillet over medium-high heat and add 2 tablespoons neutral oil. If reserved bacon fat is available, add up to 1 tablespoon and reduce oil accordingly. When oil shimmers, add diced potatoes in an even layer. Let cook undisturbed 4–5 minutes to brown the underside.

Add diced onion and bell pepper, toss and continue to cook, stirring every 2–3 minutes, until potatoes are fork-tender and crisped, about 10–12 more minutes total. Sprinkle smoked paprika, garlic powder, ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper over potatoes; toss to coat and cook 1 more minute. Taste and adjust seasoning.

Make aioli: in a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo (increase to taste for more heat), 1 tsp lime juice, 1/2 tsp honey, and 1/4 tsp salt. Whisk until smooth. Refrigerate until assembly.

Warm tortillas: stack tortillas and wrap in a damp paper towel. Microwave 20–30 seconds until pliable, or warm each 20 seconds in a dry skillet over medium-low until soft and flexible.

Assemble burritos: lay one tortilla flat. Spread about 1 tablespoon chipotle aioli down the center. Spoon about 1/4 of the scrambled egg and cheese mixture onto the tortilla, then add 1/4 of the seasoned breakfast potatoes, and sprinkle with remaining shredded Monterey Jack and cheddar (about 3/8 cup total). Add a few cilantro leaves if using. Fold sides of the tortilla over the filling, then roll snugly from one end to the other to form a burrito.

Grill burrito: heat a skillet or grill pan over medium. Add 1/4 tablespoon butter (or a light spray of oil) and place seam-side down onto the pan to seal, cooking 1–2 minutes. Flip and cook another 1–2 minutes until both sides are golden and lightly crisped. Repeat for remaining burritos, adding more butter between batches as needed.

Serve: slice burritos in half on a bias if desired, and serve immediately with extra chipotle aioli on the side.