Jul 14 2026
Restaurants›Old Granite Street Eatery›Og Burrito Recipe

Og Burrito Recipe

Inspired by Old Granite Street Eatery
Time25m
Serves2

Scrambled Eggs, Cheddar Cheese, Bacon

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burrito filling

Assembly & tortillas

Method

Burrito filling

  1. 1

    Prep eggs

    Crack the eggs into a medium bowl. Add the milk, 2/3 teaspoon salt, and 1/3 teaspoon pepper. Whisk until thoroughly combined and slightly frothy; this gives creamier scrambled eggs.

  2. 2

    Cook eggs

    Heat a nonstick skillet over medium-low heat and add the butter. When butter is melted and foaming but not browned, pour in the egg mixture. Let the eggs sit undisturbed for about 10–15 seconds until the edges begin to set.

  3. 3

    Scramble gently

    Using a silicone spatula, gently push the set edges toward the center, allowing runny egg to flow out. Continue folding every 10–15 seconds, keeping the heat low to avoid overcooking, until the eggs are mostly set but still slightly glossy — about 2–3 minutes total.

  4. 4

    Finish eggs with salt and pepper

    Remove the pan from heat when eggs are slightly underdone; carryover heat will finish them. Season with the remaining 2 1/3 teaspoons salt and 2/3 teaspoon pepper and gently fold in half of the shredded cheddar (about 1/2 cup) so it melts into the eggs.

  5. 5

    Prepare bacon

    If bacon isn't pre-cooked: cook 6 slices in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Drain on paper towels and chop into bite-sized pieces. If already cooked, chop and set aside.

Assembly & serve

  1. 6

    Warm tortillas

    Warm the tortillas one at a time in a dry skillet over medium for 20–30 seconds per side until pliable and lightly toasted, or microwave each wrapped in a damp paper towel for 15–20 seconds. Brush each warm tortilla lightly with 1/2 teaspoon butter or oil if desired.

  2. 7

    Layer fillings

    Place one warmed tortilla on a flat surface. Spoon half of the scrambled eggs down the center in a horizontal line, leaving about 2 inches free at each short end. Sprinkle half of the remaining cheddar (about 1/4 cup) over the eggs, then top with half of the chopped bacon (3 strips worth). If using, add 1 tablespoon hot sauce or salsa over the filling.

  3. 8

    Fold burrito

    Fold the short ends of the tortilla over the filling, then fold one long side up and roll tightly away from you to enclose the filling. Repeat with the second tortilla and remaining ingredients.

  4. 9

    Finish & serve

    Optional: toast the sealed burrito seam-side down in a skillet over medium heat 1–2 minutes per side to crisp the exterior and seal the seam. Slice in half on the bias and serve immediately with extra hot sauce or salsa on the side.

More from Old Granite Street Eatery