Breakfast Burritos Recipe

Cook meat

If using sausage: heat a large nonstick skillet over medium heat, add the crumbled sausage and cook, breaking up with a spatula, until no longer pink and nicely browned, about 6–8 minutes. Drain excess fat into a heatproof container, leaving about 1 tablespoon in the pan. If using bacon: cook until crisp, drain and chop. If using ham: sauté diced ham in 1 tablespoon oil until lightly browned, 3–4 minutes. Transfer cooked protein to a bowl and set aside.

Sauté vegetables

In the same skillet over medium heat, add 1 tablespoon butter or oil (add if pan is dry). Add diced onion and bell pepper and a pinch of salt; sauté until softened, about 4 minutes. Add minced jalapeño (if using) and cook 1 minute more. Stir in chopped spinach and cook until wilted, about 1 minute. If using cumin, sprinkle it in now and stir to combine. Transfer vegetables to the bowl with the cooked protein and keep warm.

Scramble eggs

In a medium bowl, whisk together the eggs, milk, 1 tsp salt and 1/2 tsp pepper until slightly frothy. Wipe the skillet clean with a paper towel and return to medium-low heat. Add 1 tablespoon butter. Pour in the egg mixture and let sit 10–15 seconds until edges begin to set. Gently stir with a spatula, pushing from edges to center, cooking until just-set but still moist, about 3–4 minutes. Remove from heat; the eggs will finish cooking in residual heat. Stir the eggs into the bowl with the protein and vegetables and mix to combine.

Warm tortillas

Warm the flour tortillas to make them pliable: wrap in a damp paper towel and microwave in two batches for 20–30 seconds, or warm individually in a dry skillet over medium heat 20–30 seconds per side. Keep wrapped in a towel so they stay warm and soft.

Assemble burritos

Lay a warmed tortilla flat. Spoon approximately 1/6 of the egg/protein/vegetable mixture (about 3/4 to 1 cup) onto the center of each tortilla. Top with about 2–3 tablespoons shredded cheddar and a spoonful (about 1–2 tablespoons) of salsa. Add sour cream, cilantro, and avocado or guacamole if using. Fold the sides of the tortilla in toward the center, then roll from the bottom up to form a tight burrito. Repeat with remaining tortillas and filling.

Optional to crisp and hold

To lightly crisp and seal burritos, heat a clean skillet over medium heat with 1 teaspoon oil or butter. Place burrito seam-side down and cook 1–2 minutes per side until golden and sealed. Alternatively, wrap each burrito in foil for grab-and-go or freeze.

Serve immediately with extra salsa, hot sauce and sour cream on the side. To store: refrigerate wrapped burritos in airtight container up to 3 days. To freeze: wrap individually in foil and place in a freezer bag for up to 3 months. Reheat frozen burritos from thawed in a skillet 3–4 minutes per side or microwave (unfoil) 1–2 minutes, flip and heat another 1–2 minutes until hot throughout.