Trailblazer Breakfast Burrito Recipe

Combine the diced tomatoes, red onion, chopped cilantro, lime juice, and 1/4 tsp salt in a small bowl. Stir and taste; adjust seasoning. Refrigerate until assembly.

Spoon the sour cream into a small serving bowl and place the prepared guacamole in another bowl or squeeze fresh lime over it. Keep chilled until serving.

Parboil the potatoes: place diced Yukon golds in a pot, cover with cold water, add a pinch of salt, bring to a simmer, and cook 5–6 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tbsp olive oil. When the oil is shimmering, add the drained potatoes in a single layer.

Season with 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper. Cook undisturbed for 3–4 minutes to develop a golden crust, then stir or toss and continue to cook 6–8 minutes more until evenly browned and crisp. Adjust heat as needed to avoid burning.

When potatoes are golden and crisp, remove from heat. Stir in 1 tbsp chopped parsley if using. Keep warm while finishing the burritos.

Cook the bacon: place bacon slices in a cold skillet spaced apart, then turn heat to medium. Cook 8–10 minutes, flipping occasionally, until crisp to your preference. Transfer to a paper-towel lined plate to drain and keep warm. Reserve 1 tbsp bacon fat in the pan (discard extra) for added flavor or wipe pan and use fresh oil if preferred.

Cook the sausage: in a separate skillet over medium heat, crumble and cook the breakfast sausage until no longer pink, about 6–8 minutes. Break into bite-sized pieces. Drain any excess fat and keep warm with the bacon.

Sauté peppers and onions: in the pan with 1 tbsp olive oil (or reserved bacon fat), add the diced green pepper and diced onion over medium heat. Cook, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Season lightly with a pinch of salt and pepper. Keep warm.

Beat the 6 eggs with 3 tbsp whole milk, 1 tsp salt, and 1 tsp pepper in a medium bowl until just combined.

Heat a nonstick skillet over medium-low heat and add 1 tbsp unsalted butter. When butter is melted and foamy, pour in the egg mixture.

Using a rubber spatula, gently stir and fold the eggs, letting curds form and briefly set between folds. Cook to soft, slightly underdone custardy curds — about 3–4 minutes. Remove from heat a little early; residual heat will finish them. Taste and adjust seasoning if needed.

Warm the tortillas: wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or briefly heat each in a dry skillet for 20–30 seconds per side until pliable.

On a warm tortilla, layer components: 1/4 of the scrambled eggs, 1/4 of the sausage, 1–2 slices of bacon (crumbled if preferred), a generous spoonful (about 3 tbsp) of sautéed peppers and onions, 1/4 cup shredded Vermont cheddar, and 2–3 tbsp pico de gallo. Add 2 tbsp guacamole and 1–2 tbsp sour cream (or to taste). Drizzle hot sauce if desired.

Fold the burrito: fold the sides in, then roll tightly from the bottom to enclose the filling. If desired, toast the seam side down in a skillet over medium heat 1–2 minutes per side to seal and give a golden exterior.

Repeat for remaining tortillas and fillings to make four burritos.

Plate each burrito with a generous scoop of the golden breakfast potatoes alongside. Garnish potatoes with extra chopped parsley and serve lime wedges on the side for squeezing over pico or guacamole.

Serve immediately while everything is warm.