Breakfast Burrito Recipe

warm tortillas

Wrap each flour tortilla in a slightly damp paper towel and microwave on high for 20–30 seconds until soft and pliable. Alternatively, warm on a dry skillet over medium heat for 15–20 seconds per side.

assemble burritos

Lay a warmed tortilla flat. Spoon about 1/4 of the egg mixture down the center, add 3 tablespoons shredded cheddar, 2 tablespoons salsa, a spoonful of any cooked potatoes or meat, and a sprinkle of cilantro. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.

optional crisping

Heat a nonstick skillet over medium heat with 1 teaspoon olive oil. Place assembled burrito seam-side down and cook 1–2 minutes per side to seal and crisp the tortilla. Serve immediately with extra salsa.

prep eggs

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

cook eggs

Heat 1 tablespoon butter or oil in a nonstick skillet over medium-low to medium heat. Pour in the egg mixture. Let sit for about 20 seconds, then gently stir with a spatula, folding the eggs from the edges toward the center. Cook until soft-scrambled and just set but still moist, about 2–3 minutes. Remove from heat (eggs will continue to cook slightly).

sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and bell pepper and a pinch of salt. Sauté 4–5 minutes until softened and translucent. Add minced jalapeño and cook 30 seconds more. Stir in cumin and smoked paprika and cook 15–20 seconds to bloom the spices.

combine extras

If using cooked potatoes or meat, add them to the vegetable skillet to warm through for 1–2 minutes. Stir in diced tomato at the end and remove the pan from the heat to avoid making the filling watery. Taste and adjust salt and pepper as needed.

mix egg and vegetable fillings

Gently fold the cooked scrambled eggs into the sautéed vegetable/meat mixture so fillings are evenly distributed and slightly cooled before assembling into tortillas.

Use the olive oil for sautéing vegetables and for optional pan-crisping. Add ground cumin and smoked paprika during the vegetable sauté step to flavor the filling. Use remaining salt and pepper to taste when combining fillings.