Breakfast Burrito Recipe
Refried beans, scrambled eggs & cheese rolled in a flour tortilla topped with pickled jalapeños, lettuce, tomato, green onions & black olives served with hash browns & salsa
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
Toppings & Garnish
Sides & Condiments
Method
Burrito Filling
Warm refried beans
Place refried beans in a small saucepan over low heat. Add 1–2 tablespoons of water if too thick and stir occasionally until heated through, about 5–7 minutes. Keep warm on the lowest heat setting.
Scramble eggs
Crack eggs into a bowl, add milk, 1/2 tsp salt and 1/2 tsp black pepper; whisk until blended. Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour in egg mixture and cook gently, stirring frequently, until soft curds form and eggs are fully set but still moist, about 4–6 minutes. Remove from heat.
Cheese assembly
Stir half of the shredded cheddar into the scrambled eggs while still warm so it melts slightly; reserve the remaining cheese for topping.
Assemble burritos
On each warmed tortilla, spread about 1/4 cup warm refried beans across the center. Top with 1/4 of the scrambled egg and cheese mixture (about 1/6 of the eggs each if making 4). Sprinkle about 2 tablespoons of the remaining shredded cheddar over the eggs. Fold the sides of the tortilla in, then roll tightly from one end to form a burrito.
Toppings & Garnish
Place assembled burritos seam-side down on plates. Top each burrito with 1/4 cup shredded lettuce, 1/4 of the diced tomato, sliced pickled jalapeños (about 1/4 tablespoon each), sliced black olives (about 1/4 tablespoon each) and a sprinkle of sliced green onions. Adjust pickled jalapeños to taste.
Sides & Condiments
Cook hash browns
Heat a large nonstick skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add the hash browns in an even layer. Press down lightly and let cook undisturbed until deeply golden on the bottom, 5–7 minutes. Flip in sections and cook until the other side is golden and potatoes are cooked through, another 4–6 minutes. Season with remaining 1/2 tsp salt and remaining 1/2 tsp black pepper. Keep warm.
Serve
Serve each burrito with about 1/2 cup cooked hash browns and 1/4 cup salsa alongside. Offer extra salsa, pickled jalapeños, and hot sauce at the table.