Breakfast Burrito Recipe

Cook bacon

Place a large skillet over medium heat. Add the sliced smoked bacon in a single layer. Cook, stirring occasionally, until bacon is crisp and browned, about 6–8 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate, leaving bacon fat in the skillet.

Cook potatoes

Add 1 tablespoon vegetable oil to the skillet with the bacon fat and heat over medium-high. Add the diced potatoes and spread into an even layer. Cook undisturbed 4 minutes, then stir and continue cooking until golden and tender, about 8–10 minutes total. Season potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer potatoes to a bowl and set aside.

Sauté aromatics and beans

Lower heat to medium. Add the chopped onion to the same skillet and sauté in remaining fat for 3 minutes until softened. Add the minced garlic, cumin, and smoked paprika; cook 30 seconds until fragrant. Stir in the drained black beans and cook 2–3 minutes until heated through. Taste and season with a pinch of salt and pepper. Transfer the bean mixture to the bowl with potatoes.

Scramble eggs

In a medium bowl, whisk the eggs with the milk (or cream), remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper until blended. Wipe the skillet clean, melt 1 tablespoon butter over medium-low heat, then pour in the egg mixture. Let sit 10–15 seconds, then gently stir with a spatula, folding eggs until soft and slightly set but still moist (4–5 minutes). Remove from heat just before fully firming - they will carryover cook.

Combine filling

Add the cooked bacon (broken into bite-sized pieces), potatoes, and black bean mixture to the scrambled eggs. Stir in the shredded Monterey Jack cheese and chopped cilantro; stir until cheese is slightly melted and everything is evenly combined. Adjust seasoning with salt, pepper, and hot sauce if using.

Warm the flour tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 15–30 seconds per side until pliable and lightly charred in spots. Alternatively, wrap tortillas in foil and warm in a 300°F (150°C) oven for 10 minutes.

Portion filling: Divide the filling into four equal portions (about 1 1/2 cups each). Place each portion in the center of a warmed tortilla lengthwise.

Fold burrito: Fold the short edges of the tortilla over the filling, then fold one long side up over the filling and roll tightly to enclose. Repeat with remaining tortillas.

Optional crisping: For a slightly crisp exterior, heat 1 teaspoon oil in a skillet over medium. Place burrito seam-side down and cook until golden, about 1–2 minutes per side, pressing gently.

Serve: Serve each burrito with sour cream, salsa or pico de gallo, and lime wedges on the side. Offer extra hot sauce. Enjoy warm.