Breakfast Burrito Recipe

Prepare potato

Peel (optional) and dice the russet potato into small 1/2-inch cubes. Rinse under cold water and pat dry with a clean towel to remove excess starch.

Cook onions

Heat 1 tablespoon olive oil in a 10-inch nonstick or cast-iron skillet over medium heat. Add diced onion and cook, stirring occasionally, until translucent, about 2–3 minutes.

Fry potatoes

Add the diced potato to the skillet, spreading into a single layer. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Cook without moving for 3–4 minutes to allow a crust to form, then stir and continue to cook, tossing occasionally, until golden and tender, 8–10 more minutes. If potatoes are browning too quickly, reduce heat to medium-low and cover for a few minutes to finish cooking. Transfer to a plate and keep warm.

If using raw sausage or chorizo, crumble and cook in a separate skillet over medium heat, breaking into bite-size pieces, until fully cooked and browned, 6–8 minutes. Drain excess fat on a paper towel. If using precooked or other protein (bacon, ham), warm through. Set 3 oz of the cooked protein aside for assembly.

Shred cheese if not pre-shredded and keep ready for assembly.

Whisk eggs

In a medium bowl whisk 6 large eggs with 1 tablespoon whole milk (or water), 1 teaspoon salt, and 1 teaspoon black pepper until combined and slightly frothy. This yields soft, tender scrambled eggs.

Cook scrambled eggs

Melt 1 tablespoon unsalted butter in a clean 10-inch skillet over medium-low heat. Pour in the egg mixture. Using a heatproof spatula, gently stir and fold the eggs, scraping the bottom as curds form. Cook slowly until just set but still slightly glossy, about 3–4 minutes. Remove from heat a little early since they will finish cooking in the residual heat. Keep eggs warm.

Warm tortillas

Warm each flour tortilla for 10–15 seconds per side in a dry skillet over medium heat or wrap a stack in a damp paper towel and microwave for 20–30 seconds. Warming makes them pliable and easier to roll.

Assemble

Place one warm tortilla on a clean surface. In the center, layer about 1/4 of the scrambled eggs, 1/4 of the cooked potatoes, about 3/4 oz (roughly 1/4 of the reserved protein) of the cooked sausage/chorizo, and 1/4 cup shredded cheddar cheese. Spoon 2 tablespoons salsa and 1 tablespoon sour cream over the filling, and sprinkle 1/2 tablespoon chopped cilantro. Add a few drops of hot sauce if desired.

Fold and roll

Fold the bottom edge of the tortilla up over the filling, fold both sides toward the center, then continue rolling tightly to form a sealed burrito. Tuck the ends as you roll to keep filling contained.

Optional crisping

For a toasted exterior and to help seal the burrito, place seam-side down on a hot, lightly greased skillet over medium heat. Press gently and cook 1–2 minutes per side until golden brown and crisp.

Cut burritos in half on a diagonal if desired, serve immediately with extra salsa, sour cream, and hot sauce on the side.