Jul 14 2026
Restaurants›Mezcal Tequila Kitchen›Breakfast Burrito Recipe

Breakfast Burrito Recipe

Inspired by Mezcal Tequila Kitchen
Time30m
Serves4

scrambled egg, bacon, grilled onion, jack cheese, black beans, cumin crema, pico de Gallo, side arugula salad

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Ingredients

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Burrito Filling

Cumin Crema

Pico de Gallo

Arugula Salad

Method

Burrito Filling Preparation

  1. 1

    Cook the Bacon

    In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and drain on paper towels, then chop into small pieces.

  2. 2

    Sauté the Onion

    In the same skillet with the bacon fat, add sliced onion and sauté until translucent and caramelized, about 5-7 minutes.

  3. 3

    Scramble the Eggs

    In a bowl, beat the eggs. Pour them into the skillet with the onions and scramble until just set. Remove from heat.

  4. 4

    Combine the Filling

    In a large bowl, mix the scrambled eggs, bacon, black beans, and jack cheese.

Cumin Crema Preparation

  1. 5

    Mix the Crema

    In a small bowl, combine sour cream, cumin, and lime juice. Stir well and set aside.

Pico de Gallo Preparation

  1. 6

    Prepare the Pico de Gallo

    Chop the tomatoes and red onion finely. In a bowl, combine tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and let sit for flavors to meld.

Arugula Salad Preparation

  1. 7

    Make the Arugula Salad

    In a large bowl, combine arugula, olive oil, balsamic vinegar, salt, and pepper. Toss well to coat.

Assembling the Burritos

  1. 8

    Fill the Tortillas

    Warm the tortillas in a dry skillet or microwave. Spoon the burrito filling onto the center of each tortilla, then fold in the sides and roll up tightly.

  2. 9

    Serve

    Plate the burritos with a drizzle of cumin crema and a side of pico de gallo. Serve the arugula salad on the side.

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