Breakfast Burrito Recipe

Prepare vegetables

Heat a large nonstick or cast-iron skillet over medium heat. Add the vegetable oil. When shimmering, add the diced onion and bell peppers. Sauté, stirring occasionally, until softened and beginning to brown at the edges, about 5–7 minutes. If using jalapeño, add it with the peppers. Season with 1/4 tsp kosher salt, 1/8 tsp black pepper, and the cumin and chili powder (if using). Push the vegetables to the side of the pan.

Cook sausage

Add the crumbled breakfast sausage to the cleared space in the skillet. Break it up with a spatula and cook until browned and cooked through, about 6–8 minutes. Stir the vegetables and sausage together and cook 1 additional minute to combine flavors. Use a slotted spoon to transfer the sausage-pepper-onion mixture to a bowl, leaving any rendered fat in the pan. Taste and adjust seasoning if needed.

Scramble eggs

Reduce heat to medium-low and wipe the skillet lightly with a paper towel if there is too much fat. Add butter to the pan. In a bowl, whisk the eggs with the milk or cream, remaining 3/4 tsp kosher salt, and remaining 3/8 tsp black pepper until slightly frothy. Pour the eggs into the skillet and let them set briefly (10–15 seconds), then gently stir and fold with a spatula to form soft curds. Cook to desired doneness but remove from heat while slightly undercooked because they will finish resting, about 2–3 minutes.

Combine filling

Return the sausage-vegetable mixture to the eggs and gently fold to combine. Stir in half of the shredded pepper jack so it melts into the hot mixture. Taste and adjust seasoning. Keep the filling warm on the lowest heat setting or transfer to a warm bowl covered with foil.

Warm the tortillas: Heat a clean skillet over medium-high heat. Warm each flour tortilla 20–30 seconds per side until pliable and lightly toasted. Alternatively, wrap the stack of tortillas in a damp paper towel and microwave 20–30 seconds.

Assemble burritos: Lay a warm tortilla on a work surface. Place about 1/4 of the egg-sausage mixture slightly off-center. Sprinkle remaining pepper jack cheese (about 1/4 cup) over the filling. Add 2 tablespoons salsa or pico de gallo, a spoonful of sour cream if using, some chopped cilantro, and sliced avocado if desired. Drizzle hot sauce if you like it spicy.

Fold burrito: Fold the two sides toward the center, then fold the bottom edge up over the filling and roll tightly away from you, tucking in the sides as you go to form a sealed burrito. Repeat with remaining tortillas and filling.

Optional crisping: For a crisp exterior, return each assembled burrito seam-side down to a dry skillet over medium heat. Press gently and cook 1–2 minutes per side until golden brown and sealed.

Serve: Cut in half on the bias if desired and serve immediately with extra salsa, sour cream, and hot sauce on the side.