Breakfast Burrito Recipe

Beat eggs

Crack the 2 large eggs into a small bowl. Add 2 tablespoons whole milk, a pinch of salt, and a pinch of black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds).

Cook eggs

Heat a nonstick skillet over medium-low heat. Add 1 teaspoon unsalted butter and let it melt and foam, coating the pan. Pour the beaten eggs into the pan. Let sit undisturbed for 5–8 seconds, then gently stir with a silicone spatula, pushing cooked edges toward the center. Continue stirring and folding every 10–15 seconds until eggs are mostly set but still soft and slightly glossy (about 1½–2 minutes total). Remove pan from heat just before fully firming — residual heat will finish them.

Warm tortilla

While the eggs are finishing, warm the large flour tortilla so it becomes pliable. Use one of these methods: wrap tortilla in a damp paper towel and microwave 15–20 seconds, or heat 10–15 seconds per side in a dry skillet over medium heat until soft and slightly puffed. Keep it warm on a plate.

Assemble burrito

Place the warmed tortilla on a flat surface. Lay 1 slice of American cheese centered on the tortilla. Spoon the soft scrambled eggs onto the center of the cheese in a roughly rectangular line, leaving 1–2 inches of space at the edges. The hot eggs will melt the cheese as you assemble.

Fold burrito

Fold the bottom edge of the tortilla up over the eggs, then fold both sides in toward the center, and continue rolling away from you to form a tight burrito. If you prefer a sealed seam, place the seam-side down in the skillet for 20–30 seconds over low heat to set the seam and slightly crisp the exterior.

Slice burrito in half if desired. Serve immediately with 1 tablespoon hot sauce or salsa on the side and a sprinkle of chopped cilantro. Adjust hot sauce to taste.