Breakfast Burrito Recipe

Wash and peel potatoes if desired. Cut into 1/2-inch dice so they cook evenly.

Parboil (optional for faster cooking): place diced potatoes in a pot of cold water, bring to a simmer and cook 5 minutes, then drain and pat dry. If skipping parboil, proceed with raw diced potatoes.

Heat a large skillet over medium-high heat. Add 1.5 tbs olive oil and let shimmer.

Add potatoes in a single layer. Season with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp onion powder and 1/2 tsp paprika. Cook, stirring occasionally, 12–15 minutes until golden and tender. Reduce heat if browning too quickly.

If using, stir in chopped fresh parsley at the end. Transfer potatoes to a bowl and keep warm.

If using breakfast sausage: brown 8 oz sausage in a skillet over medium heat, breaking into pieces, 6–8 minutes until cooked through. Drain excess grease and keep warm.

If using bacon: cook 6 slices on a skillet or in the oven until crisp, then chop. Reserve a small teaspoon of bacon fat for flavor if desired.

If using diced ham: heat 8 oz diced ham in a skillet with a teaspoon of oil for 2–3 minutes until warmed and slightly browned.

Crack 6 eggs into a bowl. Add 3 tbs milk, 1/2 tsp salt and 1/4 tsp pepper. Whisk until blended and slightly frothy.

Heat a nonstick skillet over medium heat. Add 1 tbs butter and let melt, coating the pan.

Pour the egg mixture into the skillet. Let sit undisturbed for 10–15 seconds, then gently push set edges toward the center with a spatula, tilting the pan so uncooked egg flows out. Continue until eggs are mostly set but still moist, about 2–3 minutes.

Remove from heat and fold in 1 cup shredded cheddar so it melts into the eggs.

Warm 4 flour tortillas: wrap them in a damp paper towel and microwave 20–30 seconds, or heat individually on a dry skillet 15–20 seconds per side until pliable.

Lay a warm tortilla flat. In the center, place about 1/4 of the potatoes (about 1/2 cup), 1/4 of the scrambled eggs with cheese, and 1/4 of the chosen protein (about 2 oz sausage/ham or 1–1.5 slices of bacon).

Top with 2 tbs salsa and 1–2 tbs sour cream (or to taste). Add hot sauce if desired.

To fold: fold the sides in toward the center, then roll the tortilla from the bottom up to enclose the filling. Tuck ends as you roll to form a tight burrito.

Optional crisping: heat a dry skillet over medium heat. Place burrito seam-side down and cook 1–2 minutes per side until golden and sealed. This step helps hold the burrito together and adds texture.

Serve immediately with extra salsa and sour cream on the side.