Zoo Town Breakfast Burrito Recipe

Place diced potatoes in a pot, cover with cold water, add a pinch of salt and bring to a boil. Cook 4–5 minutes until just tender but not falling apart. Drain and pat dry with a towel.

Heat a 10–inch nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the parboiled, dried potatoes in a single layer. Season with smoked paprika, garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Cook without moving 3–4 minutes to develop a golden crust, then toss and continue cooking 3–4 minutes until crisp and cooked through. Transfer potatoes to a plate and keep warm.

In the same skillet used for potatoes, reduce heat to medium and add the breakfast sausage. Break it up with a spatula and cook 5–6 minutes until browned and cooked through. Use a slotted spoon to transfer sausage to a bowl, leaving some fat in the pan.

Add chopped bacon to the skillet and cook 4–6 minutes, stirring occasionally, until crispfat rendered. Transfer bacon to the bowl with sausage. Drain off excess fat, leaving about 1 tablespoon in the skillet for eggs and vegetables.

Add 1 tablespoon butter to the skillet and melt over medium heat. Add diced onion and bell peppers and cook 3–4 minutes until softened and beginning to brown.

While vegetables cook, whisk together 3 eggs, 2 tablespoons milk, 1/2 tsp salt and 1/4 tsp black pepper until just combined.

Pour the egg mixture into the skillet with the softened vegetables and reduce heat to medium-low. Cook gently, stirring occasionally, until eggs are softly scrambled but still slightly creamy, about 2–3 minutes. Remove from heat.

Warm the 13-inch tortilla for 10–15 seconds per side in a dry skillet or in the microwave (20 seconds) to make it pliable.

Lay the warmed tortilla flat. In a horizontal line down the center, layer: the cooked breakfast potatoes (about 1 cup), cooked sausage (all), crisp bacon (all), scrambled eggs with vegetables, and shredded cheddar (about 1/2 cup). Leave a 2-inch border on each side for folding.

Fold the short ends of the tortilla inward over the filling, then roll tightly from one long side to the other to form a snug burrito. Tuck in edges as you roll to keep filling contained.

Place the burrito seam-side down in a heated skillet over medium heat (dry or with 1 tsp butter) and cook 1–2 minutes per side until light golden and sealed. This firms the burrito and melts the cheese.

Choose one sauce option. Reheat 1/2 cup of your chosen sauce in a small saucepan over low heat until warmed through and slightly thickened (2–3 minutes). Stir frequently to prevent sticking. For hollandaise, keep warm but do not boil.

Place the warmed burrito on a plate, ladle the warmed sauce over the top (or serve on the side), and sprinkle with chopped chives and a few drops of hot sauce if desired.