The Breakfast Burrito Recipe

Name: The General Deli & Cafes THE BREAKFAST BURRITO Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups russet potato (peeled and diced 1/2-inch); 0.5 cups yellow onion (finely chopped); 0.5 cups red or green bell pepper (finely chopped); 2 tbs neutral oil (vegetable or canola); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika (optional); 4 large eggs; 2 tbs whole milk or half-and-half; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs unsalted butter; 2 tbs fresh cilantro (chopped, optional); 4 each large flour tortillas (10–12 inch); 1 cups shredded cheddar or Monterey Jack cheese; 0.5 cups sour cream or crema (optional); 0.5 cups salsa or pico de gallo (optional); 2 tsp hot sauce (optional)

Inspired by The General Deli & Cafe

Time35m

Serves4

Eggs, Onion, Peppers, Potatoes, Cheese

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Ingredients

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Potato hash

2 cups russet potato (peeled and diced 1/2-inch)

1/2 cups yellow onion (finely chopped)

1/2 cups red or green bell pepper (finely chopped)

2 tbs neutral oil (vegetable or canola)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp smoked paprika (optional)

Eggs and mix-ins

4 Large eggs

2 tbs whole milk or half-and-half

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Unsalted butter

2 tbs fresh cilantro (chopped, optional)

Assembly & toppings

4 each large flour tortillas (10–12 inch)

1 cups shredded cheddar or Monterey Jack cheese

1/2 cups sour cream or crema (optional)

1/2 cups salsa or pico de gallo (optional)

2 tsp hot sauce (optional)

Method

Potato hash

Prep potatoes

Rinse, peel if desired, and dice russet potatoes into roughly 1/2-inch cubes. Place diced potatoes in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat dry with a clean towel.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and let it warm until shimmering (about 30 seconds).

Add the diced potatoes in an even layer. Let them cook undisturbed for 3–4 minutes to develop a golden crust, then stir or flip pieces and continue cooking, stirring every 2–3 minutes, until potatoes are tender and golden brown, about 10–12 minutes total.

When potatoes are about halfway done (after 5–6 minutes), add the chopped onion and bell pepper to the skillet. Continue to cook until vegetables are softened and edges are caramelized, another 4–6 minutes.

Season the hash with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using). Taste and adjust seasoning. Transfer the finished hash to a bowl or keep in the skillet on low heat while you cook the eggs.

Eggs and mix-ins

Crack 4 large eggs into a medium bowl. Add 2 tablespoons milk or half-and-half, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until combined and slightly frothy.

Wipe the skillet clean or use a second nonstick skillet. Heat 1 tablespoon unsalted butter over medium-low heat until melted and foamy.

Pour the egg mixture into the skillet. Let sit undisturbed for about 20–30 seconds, then gently push cooked edges toward the center with a spatula, tilting the pan so uncooked egg flows to the edges. Continue folding and stirring occasionally until eggs are softly set but still moist, about 2–3 minutes total.

Remove from heat and fold in chopped cilantro if using. Taste and adjust seasoning.

Assembly & finishing

Warm tortillas: stack the tortillas and wrap them in a slightly damp paper towel. Microwave for 20–30 seconds until pliable, or warm individually in a dry skillet over medium heat for 20–30 seconds per side.

Assemble burritos: lay one warm tortilla flat. Spoon about 1/2 cup of potato hash down the center, followed by 1/4 of the scrambled eggs (about 1/2 cup), and 1/4 cup shredded cheese. Add 1 tablespoon sour cream and 2 tablespoons salsa if using, and a few drops of hot sauce to taste.

Fold burrito: fold the short sides in, then fold the bottom up over the filling and roll tightly away from you, tucking in sides as you go to form a sealed burrito.

Return a folded burrito to a dry skillet over medium heat seam-side down. Cook 1–2 minutes per side until tortilla is golden and cheese inside is melted. Repeat with remaining burritos.

Serve immediately with extra salsa, sour cream, and hot sauce on the side.