Breakfast Burrito Recipe

Prep and cook potatoes

Peel (if desired) and dice the russet potato into roughly 1/2-inch cubes. Rinse briefly and pat dry. Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add diced potatoes in an even layer. Sprinkle smoked paprika, onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper over the potatoes. Cook, stirring every 3–4 minutes, until edges are golden and potatoes are tender when pierced with a fork, about 12–15 minutes. If potatoes are browning too fast, lower to medium heat and cover for a few minutes to finish cooking. Transfer cooked potatoes to a bowl and keep warm.

Whisk eggs

Crack 6 large eggs into a mixing bowl. Add 3 tablespoons whole milk (for creaminess), 1 teaspoon salt and 1 teaspoon black pepper. Whisk until pale and slightly frothy and ingredients are combined.

Cook scrambled eggs

In a clean nonstick skillet over medium-low heat, add 1 tablespoon butter. When butter is melted and foamy, pour in the whisked eggs. Allow eggs to sit undisturbed for 10–15 seconds, then gently stir with a spatula, pushing eggs from the edges toward the center. Continue folding and gently stirring until eggs are mostly set but still soft and slightly glossy, about 3–4 minutes. Remove from heat and immediately stir in 1 cup shredded cheddar cheese so it melts into the eggs. Taste and adjust seasoning if needed.

If using cooked sausage, ham, or bacon, warm it in a small skillet over medium heat for 2–3 minutes until heated through. If using raw sausage, cook completely, breaking into crumbles, until browned and cooked through (about 6–8 minutes) and drain excess grease. Keep warm with the potatoes and eggs.

While potatoes or eggs are cooking, prepare vegetables: small-dice 1/2 red bell pepper and thinly slice green onions. Chop cilantro. Set out 1/2 cup salsa and hot sauce if using. If you prefer softened peppers, you may quickly sauté the diced pepper in 1 teaspoon oil over medium heat for 2–3 minutes before assembly.

Warm tortillas

Warm 4 large flour tortillas so they are pliable: either in a dry skillet over medium heat for 20–30 seconds per side, wrapped in foil in a 350°F (175°C) oven for 5–10 minutes, or microwaved between damp paper towels for 20–30 seconds. If desired, lightly brush tortillas with 1 tablespoon butter or oil before warming for extra flavor.

Assemble burritos

Lay a warm tortilla on a flat surface. In the center, place roughly 1/4 of the scrambled egg mixture (about 1/2 cup), 1/4 of the cooked potatoes (about 1/2 cup), 1/4 cup of the warmed protein (if using), 2 tablespoons diced red pepper, 1 tablespoon sliced green onion, 1 tablespoon chopped cilantro, and 2 tablespoons salsa. Sprinkle additional shredded cheese if desired and add a dash of hot sauce if you like heat.

Fold burritos

Fold the sides of the tortilla in toward the center, then fold the bottom edge over the filling and roll tightly away from you to form a sealed burrito. Place seam-side down on the skillet used for warming and press gently for 20–30 seconds to seal the seam and lightly brown the outside, or serve immediately.

Serve

Cut each burrito in half on the diagonal if desired and serve warm with extra salsa, hot sauce and chopped cilantro on the side.