Texas Breakfast Burrito Recipe

Cook bacon

Place a large skillet over medium heat. Add the applewood smoked bacon slices in a single layer and cook until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel–lined plate and drain. When cool, chop into 1/2-inch pieces and reserve 1 teaspoon of bacon fat in the pan; discard excess or save for another use.

Scramble eggs

In a bowl, crack the eggs and add the whole milk, kosher salt, and freshly ground black pepper. Whisk until combined and slightly frothy. Wipe the skillet with a paper towel so only about 1 teaspoon of bacon fat (or the butter) remains. Add unsalted butter to the skillet and melt over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 10–15 seconds, then gently push cooked edges toward the center with a spatula, folding until soft curds form and eggs are just set but still moist, about 2–3 minutes total. Remove from heat immediately to prevent overcooking. Fold in half of the chopped bacon and 3/4 cup of the Oaxacan cheese so the cheese slightly melts into the eggs.

Reserve filling

Keep the scrambled egg and bacon filling warm in the skillet off the heat or covered lightly with foil while you warm tortillas and finish other components.

Prepare the pico de gallo: finely dice the roma tomatoes and the quarter of a small white onion. Combine tomatoes, onion, chopped cilantro, minced jalapeño (use more or less to taste), and fresh lime juice in a small bowl. Season with 1/4 teaspoon salt, stir, and let sit for at least 5 minutes to marry flavors. Taste and adjust lime or salt.

Warm tortillas

Warm the jalapeño flour tortillas so they are pliable: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until lightly toasted and flexible, or wrap tortillas in a damp paper towel and microwave for 20–30 seconds. Brush each warmed tortilla lightly with 1/4 teaspoon neutral oil if you want a slightly crisp exterior when finishing on the griddle.

Assemble burritos

Lay a warm tortilla on a flat surface. Spoon about 1/4 of the scrambled egg and bacon mixture down the center (approximately 1.5 cups of filling divided among 4 tortillas). Sprinkle about 2 tablespoons (roughly 0.19 cup) of the remaining Oaxacan cheese on top of the eggs so it melts. Add 2–3 tablespoons of pico de gallo over the cheese (adjust heat to taste). If using, add about 1 tablespoon sour cream and a few drops of hot sauce. Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat for the remaining tortillas and filling.

Finish (optional)

For a lightly crisped burrito, return a clean skillet to medium heat, add 1/2 teaspoon neutral oil, and place burritos seam-side down. Cook 1–2 minutes per side until golden and sealed. Press gently with a spatula to encourage browning and melting of cheese.

Serve each burrito with your choice of side: about 1/2 cup roasted breakfast potatoes or 1/4–1/3 cup fresh fruit salad per burrito. Garnish with extra pico de gallo or cilantro if desired.