Breakfast Burrito Recipe
Flour tortilla with scrambled eggs and cheddar cheese. Covered with ranchero sauce served with refried beans and breakfast potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burrito Filling
Ranchero Sauce
Sides
Method
Burrito Filling
- 1
Scramble the Eggs
In a medium bowl, crack the eggs and whisk them until fully blended. Heat a non-stick skillet over medium heat and add a small amount of olive oil or butter. Pour the eggs into the skillet and gently stir with a spatula until they are fully cooked but still soft and fluffy. Remove from heat.
- 2
Assemble the Burritos
Lay a flour tortilla on a clean surface or plate. Place a portion of scrambled eggs in the center of the tortilla, then sprinkle shredded cheddar cheese on top. Fold the sides of the tortilla over the filling and roll it up tightly from the bottom to create a burrito. Repeat for all tortillas.
Ranchero Sauce
- 3
Prepare the Ranchero Sauce
In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute. Stir in diced tomatoes, chopped cilantro, and jalapeño (if using). Season with salt and black pepper. Allow the sauce to simmer for about 10-15 minutes, stirring occasionally until slightly thickened.
Sides
- 4
Cook the Breakfast Potatoes
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced breakfast potatoes and season with salt and black pepper. Cook for about 15-20 minutes, stirring occasionally, until golden brown and tender.
- 5
Heat the Refried Beans
In a small saucepan, heat the refried beans over low heat until warmed through. Stir occasionally to prevent sticking.
Serving
- 6
Serve the Breakfast Burritos
Place the assembled burritos on plates, pour the ranchero sauce over the top, and serve with a side of refried beans and breakfast potatoes.