Cali Breakfast Burrito Recipe

Place a dry cast-iron skillet or grill pan over medium-high heat until very hot (about 3–4 minutes). Halve the tomatoes and place cut-side down on the hot surface. Add the jalapeño whole (or halved) and the onion quartered if desired. Char until the tomato skins are blackened and softened, 4–6 minutes; turn jalapeño and onion to char all sides as needed.

Transfer charred tomatoes, jalapeño (remove seeds if you want less heat), and onion to a bowl. Let cool 2 minutes, then roughly chop and place in a small mixing bowl.

Add cilantro, lime juice, olive oil, and salt. Stir to combine, taste and adjust salt or lime. Set salsa aside at room temperature (can be made up to 4 hours ahead and refrigerated).

Cook the fries according to package instructions until golden and crisp (baking or frying). If using fresh fries, toss potato sticks with 1 tbs oil and 1/2 tsp salt and roast at 220°C/425°F for 25–30 minutes, turning once, until crisp.

Keep fries warm in a low oven (90–100°C / 200–210°F) while you prepare the rest of the burrito.

Sausage

If using raw sausage patties, cook in a skillet over medium heat 4–5 minutes per side until internal temperature reaches 71°C/160°F. For precooked patties, warm 1–2 minutes per side. Break into bite-sized pieces or leave whole to place in the burrito.

Bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels and chop or leave whole.

Vegetables

Heat 1 tsp oil in a skillet over medium-high. Add diced mixed vegetables and a pinch of salt. Sauté until tender and slightly caramelized, 6–8 minutes. Set aside.

In a bowl, whisk the 4 eggs with 2 tbs milk (or water), 1/4 tsp salt and 1/4 tsp black pepper until combined and slightly frothy.

Heat 1 tbs butter in a nonstick skillet over medium-low heat. Pour in eggs. Let sit undisturbed for 10–15 seconds, then gently stir with a spatula, pushing cooked edges toward the center. Cook slowly to creamy curds, about 2–3 minutes, removing from heat just before fully set (carryover heat will finish them). Taste and adjust seasoning.

Warm tortillas: wrap tortillas in a damp paper towel and microwave for 20–30 seconds, or heat individually in a skillet 20–30 seconds per side until pliable.

On each warmed tortilla, layer half the shredded cheese down the center (this helps it melt), then add half the scrambled eggs, half the fries, your chosen protein (sausage/bacon/vegetables), slices of avocado (about half the avocado per burrito), and 2–3 tablespoons of charred tomato salsa.

Sprinkle remaining cheese on top, add hot sauce and extra cilantro if using. Fold the sides of the tortilla in, then roll tightly from one end to the other to form a burrito. Place seam-side down on a skillet over medium heat and press gently for 1–2 minutes per side to seal and lightly toast.

Slice burrito in half on the diagonal and serve immediately, with extra salsa and fries on the side.