Breakfast Burrito Recipe

Finely dice the yellow onion to yield about 1/2 cup. Core, seed, and dice the green bell pepper to yield about 1/2 cup. Wipe the mushrooms with a damp paper towel and slice thinly to yield about 1/2 cup.

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tsp cooking oil and swirl to coat.

Add the diced onion and bell pepper to the skillet. Sauté, stirring occasionally, until softened and beginning to brown, about 4–5 minutes.

Add the sliced mushrooms to the pan and cook until mushrooms release moisture and it evaporates, and vegetables are lightly caramelized, about 3–4 more minutes. Season the vegetables with 1/4 tsp salt and a pinch of black pepper. Transfer the cooked vegetables to a bowl and set aside.

Crack 4 large eggs into a medium bowl. Add 2 tbsp milk, remaining 1/2 tsp salt (use 1/4 tsp if you prefer less salt), 1/4 tsp black pepper, and 1/4 tsp ground cumin and chili flakes if using. Whisk briskly until mixture is homogenous and slightly frothy, about 20–30 seconds.

Wipe the skillet clean if needed and return to medium-low heat. Add 1 tbsp butter and let it melt, coating the pan.

Pour the beaten eggs into the skillet. Allow them to set at the edges for a few seconds, then gently stir with a spatula, pulling cooked egg from the edges to the center. Cook slowly to keep eggs soft and creamy, about 2–3 minutes, until slightly underdone (they will finish cooking off heat).

When eggs are nearly done, fold the reserved sautéed vegetables into the eggs, stirring to combine and warm through for 30 seconds to 1 minute. Remove from heat.

Warm the flour tortillas: wrap them in a damp paper towel and microwave for 20–30 seconds, or warm individually in a dry skillet over medium heat for 15–20 seconds per side until pliable.

Lay a warm tortilla flat. Spoon half of the scrambled egg and vegetable mixture down the center (about 1/2 the mixture). Sprinkle 1/2 cup mixed shredded cheese evenly over the eggs. Add 2 tbsp salsa or hot sauce and 1 tbsp chopped cilantro if using.

Fold the bottom edge of the tortilla up over the filling, then fold both sides inward and roll tightly to form a burrito. Repeat with the second tortilla and remaining filling.

Optional — crisp the burrito: heat a clean skillet over medium heat with no added fat or a light brush of oil. Place burrito seam-side down and cook 1–2 minutes per side until golden and crisp to seal and melt the cheese.

Slice each burrito in half on the diagonal if desired. Serve immediately with remaining salsa or hot sauce on the side.