Sonoran Breakfast Burrito Recipe

BREAKFAST FAVORITES

1. 1

   Cook bacon

   In a large skillet over medium heat, cook the bacon until crisp. Transfer to a plate lined with paper towels to drain.

2. 2

   Cook sausage

   In the same skillet, crumble and cook the breakfast sausage until browned and cooked through. Remove excess fat if needed.

3. 3

   Potatoes

   Add diced potatoes to the skillet and cook in the rendered fat until golden and tender, about 8-10 minutes. Season with salt and pepper.

4. 4

   Eggs

   Whisk eggs with a pinch of salt. In a separate nonstick skillet, scramble eggs until just set; remove from heat.

5. 5

   Spinach

   Stir spinach into the eggs just before they finish cooking to wilt slightly.

6. 6

   Beans

   Warm pinto beans in a small pot over low heat until heated through, mashing lightly if you prefer a thicker texture.

7. 7

   Tortillas

   Warm the tomato-basil tortillas in a dry skillet or wrap in damp towels and microwave until pliable.

8. 8

   Chiles

   Sauté the green chilies and jalapeño briefly in a teaspoon of oil to release their aroma. Keep seeds for extra heat if desired.

9. 9

   Assemble burritos

   Lay a warm tortilla on a plate. Layer a spoonful of beans, then eggs with spinach, sausage, and bacon, and potatoes. Sprinkle cheese and chopped cilantro over the filling.

10. 10

    Toppings

    Top with jalapeño slices, sautéed green chilies, pico de gallo, guacamole, and a dollop of sour cream.

11. 11

    Roll and toast

    Fold in the sides and roll the tortilla tightly to enclose the filling. Toast seam-side down in a skillet until the tortilla is lightly browned and the burrito is heated through.

12. 12

    Serve

    Slice in half and serve immediately with extra pico de gallo and sour cream on the side.