Small Platter Recipe

Prepare eggs

Crack the eggs into a large bowl. Add the milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined and slightly frothy.

Cook eggs

Heat a large nonstick skillet over medium-low. Add 2 tbs butter and let it melt, coating the pan. Pour in the egg mixture. Stir gently and continuously with a rubber spatula, scraping the pan, until curds form but the eggs remain moist and slightly underdone — about 6–8 minutes. Remove from heat; eggs will finish setting off the heat.

Warm tortillas

Warm the flour tortillas for 10–20 seconds per side in a dry skillet over medium heat or wrap in foil and heat at 300°F (150°C) for 8–10 minutes until pliable. Keep wrapped until assembly.

Heat a medium skillet over medium-high heat. Add 2 tbs olive oil. Once shimmering, add diced potatoes in a single layer. Cook, stirring occasionally, until potatoes begin to brown, about 8 minutes.

Add diced onion and red bell pepper. Continue to cook until vegetables are tender and potatoes are cooked through, about 6–8 more minutes. Season with 1 tsp salt, 1 tsp smoked paprika, and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm for assembly.

If using sausage: brown crumbled breakfast sausage in a skillet over medium heat until cooked through, about 6–8 minutes. Drain excess fat. If using bacon: crisp bacon in a skillet or oven, then chop. If using black beans: heat gently with a pinch of salt and a splash of water until warmed, 2–3 minutes. Keep chosen proteins warm until assembly.

Lay a warmed tortilla flat. In the center, place approximately 1/2 cup of scrambled eggs, 1/4–1/3 cup potato & veg mix, 2–3 tbs of your chosen protein(s), and 2 tbs shredded cheddar cheese. Spoon 1 tbs salsa if desired.

Fold the bottom edge up over the filling, fold in both sides, and roll tightly to form a burrito. Wrap each burrito in a foil or parchment square to hold shape and keep warm.

Arrange burritos on a small platter (6 burritos makes a generous small platter). Garnish the platter with bowls of salsa, sour cream, chopped cilantro, sliced green onions, pickled jalapeños and lime wedges. Provide tongs and napkins for serving.

Holding and transport: keep wrapped burritos warm in an insulated container or low oven at 170–200°F (75–95°C) for up to 45 minutes. Do not overheat or eggs will dry out.