Breakfast Burrito Recipe

Prepare and cook potatoes

Peel (optional) and dice potatoes into 1/2-inch cubes. Rinse under cold water and pat dry to remove excess starch.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs vegetable oil. When oil shimmers, add diced potatoes in a single layer if possible. Let cook undisturbed 4–5 minutes to brown, then stir.

Add chopped onion, minced garlic, smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Reduce heat to medium and continue to cook, stirring occasionally, until potatoes are tender and golden, about 8–10 more minutes. Taste and adjust seasoning. Keep warm in the pan over very low heat or transfer to a bowl.

If using bacon: cook bacon in a separate skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate and chop or crumble once cool enough to handle.

If using sausage links: cook sausages according to package instructions or in a skillet over medium heat, turning until evenly browned and cooked through (internal temp 160°F/71°C). Slice into rounds and keep warm.

Crack 8 eggs into a bowl, add 1/4 cup milk, 1 tsp salt and 1/2 tsp black pepper. Whisk vigorously until combined and slightly frothy.

Melt 2 tbs butter in a clean nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for about 20–30 seconds until edges begin to set. Using a spatula, gently fold the eggs from the edges to the center, pushing cooked portions toward the center and allowing uncooked egg to flow out.

Continue gently folding and stirring until eggs are mostly set but still soft and slightly glossy, about 2–3 minutes total. Remove from heat (eggs will finish cooking from residual heat) and keep warm.

Warm tortillas: wrap tortillas in a damp paper towel and microwave 20–30 seconds, or heat one at a time in a dry skillet over medium for 15–20 seconds per side until pliable.

Assemble: Lay one warm tortilla on a flat surface. Spoon about 1/4 of the scrambled eggs into the center, add about 1/4 of the cooked potatoes (about 1/2 cup), and top with chosen protein (1–2 strips of bacon or 1/4 of the sliced sausage).

Top the filling with roughly 3 tbs roasted green chile, 1/4 cup shredded cheddar cheese and 1 tbs sour cream (or more to taste). Add cilantro and hot sauce if using.

Fold the sides of the tortilla in, then roll tightly from bottom to top to form a burrito. Repeat for remaining tortillas and filling.

Optional — crisp the burrito: heat a skillet over medium with a light brush of oil or butter and place burrito seam-side down. Cook 1–2 minutes per side until golden and sealed.

Slice burritos in half on the diagonal if desired. Serve immediately with extra green chile and sour cream on the side.