Breakfast Burrito Recipe

Cook bacon and sausage

In a medium skillet over medium heat, cook bacon until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate and chop into pieces once cool enough to handle. In the same skillet, add the breakfast sausage (if raw) and crumble; cook until browned and cooked through, about 6–8 minutes. Drain excess fat and set sausage aside with bacon.

Scramble eggs

Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until combined. Heat a clean nonstick skillet over medium-low heat and add 1 tablespoon butter. Pour in eggs and cook gently, stirring frequently with a spatula until soft curds form and eggs are just set, about 3–4 minutes. Remove from heat.

Warm tortillas and assemble

Warm each flour tortilla in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes. To assemble a burrito: place one tortilla on a work surface, layer 1/4 of the scrambled eggs, 2 slices worth of chopped bacon, 2 oz of crumbled sausage, 3–4 tablespoons home fries, and 3–4 tablespoons shredded cheddar down the center. Spoon 1–2 tablespoons housemade salsa on top. Fold sides in, then roll tightly to close. Repeat for remaining tortillas.

Bring a medium pot of salted water to a boil. Add the diced potatoes and par-cook for 5 minutes (they should still be slightly firm). Drain and let steam dry for a minute. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the diced onion and bell pepper and sauté 2–3 minutes until beginning to soften. Add the drained potatoes and spread into a single layer. Cook, undisturbed, 4–5 minutes to get a golden crust, then toss and continue cooking until potatoes are golden and tender, about another 6–8 minutes. Season with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika. Keep warm until assembly.

Combine the diced tomatoes, minced jalapeño, finely diced red onion, chopped cilantro, lime juice, and 1 teaspoon kosher salt in a bowl. Stir to combine and taste; adjust salt or lime as needed. Let sit at room temperature for at least 10 minutes to allow flavors to meld before spooning onto burritos.

Portion 1/2 cup mixed fresh fruit per serving into bowls. Optionally, melt remaining butter in a small skillet and brush warmed tortillas lightly before assembly for a richer flavor. Serve the burritos hot with extra salsa on the side and the fresh fruit alongside.