Breakfast Burrito Recipe

Prep eggs

In a medium bowl, crack 6 eggs. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until mixture is uniform and slightly frothy.

Cook onion

Heat 1 tablespoon unsalted butter in a 10-inch nonstick skillet over medium heat. Add the diced half onion and cook, stirring occasionally, until translucent and just starting to brown, about 4–5 minutes. Push onion to one side of the skillet.

Scramble eggs

Reduce heat to medium-low. Pour the egg mixture into the skillet with the onion. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a spatula, folding from the edges to the center until soft curds form and eggs are cooked but still moist, about 3–4 minutes total. Remove skillet from heat. Fold in the chopped cooked bacon (6 slices) and 1 cup of the grated cheddar cheese, reserving remaining cheese for assembly.

Cook potatoes

While eggs cook (or beforehand), heat a separate large skillet over medium-high heat. Add 1.5 tablespoons olive oil. When oil is shimmering, add 3 cups thawed shredded hash browns or diced home fries in an even layer. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika if using.

Let potatoes cook without stirring for 3–4 minutes to develop a crisp bottom. Then stir or flip sections and continue to cook, pressing gently with a spatula to brown, until potatoes are golden and crisp in places and heated through, about 8–10 minutes total. Taste and adjust seasoning. Keep warm.

Warm tortillas

Warm 4 flour tortillas one at a time in a dry skillet over medium heat for 15–20 seconds per side or brush lightly with 1 teaspoon butter/oil and warm until pliable, about 30 seconds per side. Keep wrapped in a clean towel to stay warm and soft.

Assemble burritos

Lay a warm tortilla flat. In the center place about 3/4 cup cooked potatoes, a heaping 1/2 to 3/4 cup of the egg-bacon-cheese mixture, and sprinkle with remaining 1/2 cup grated cheddar cheese. Add hot sauce or salsa to taste if desired.

Roll burritos

Fold the bottom edge of the tortilla over the filling, fold in the two sides, then roll tightly to form a burrito. Repeat with remaining tortillas and filling (makes 4 burritos).

Optional crisping

For a finished crisp exterior, heat a clean skillet over medium heat and place each burrito seam-side down. Cook 1–2 minutes per side until golden and sealed. Serve hot.