Breakfast Cali Burrito Recipe

Cook bacon

In a large skillet over medium heat, lay out bacon strips in a single layer. Cook until crisp on both sides, about 6–8 minutes, turning occasionally. Remove bacon to a paper towel-lined plate and drain. Reserve 1–2 tablespoons of bacon fat in the skillet; discard excess or save for another use.

Render and crisp pork belly

If additional fat is needed, add 1 teaspoon olive oil to the skillet with reserved bacon fat and raise heat to medium-high. Add the pork belly pieces in a single layer and sear until browned and crisp on the edges, about 6–8 minutes, stirring occasionally so all sides brown. Remove to a paper towel-lined plate and keep warm.

Cook sausage

Using the same skillet, reduce heat to medium. If using links, slice them in half lengthwise or crumble if using loose sausage. Add sausage and cook until fully browned and cooked through, about 5–7 minutes. Drain excess fat if needed and transfer to the plate with the other cooked meats. Chop or crumble bacon into 1-inch pieces and toss with the sausage and pork belly so meats are ready to fill the burritos.

While the meats cook, prepare the avocado topping. In a medium bowl, scoop the avocado flesh and mash lightly with a fork; keep some texture. Add diced tomato, finely diced onion, chopped cilantro, chopped jalapeño if using, lime juice, 1/2 teaspoon salt, and 1 teaspoon olive oil. Stir gently and taste-adjust with more lime or salt if needed. Cover and refrigerate until assembly.

In a small bowl, mix sour cream with 1 tablespoon hot sauce or salsa verde to make a spicy crema. Adjust heat to taste. Place crema in a squeeze-able container or small bowl for assembly.

Crack eggs into a bowl, add 3 tablespoons milk, 1 teaspoon salt, and 1 teaspoon pepper. Whisk vigorously until pale and slightly frothy. Heat a nonstick skillet over medium-low and add 1 tablespoon butter or a thin film of oil to coat the pan. When butter is melted and bubbling but not browned, pour in egg mixture.

Let eggs sit undisturbed for 10–15 seconds, then gently push edges toward the center with a rubber spatula, folding cooked portions into the center to form soft curds. Continue gently folding until eggs are mostly set but still slightly glossy — they will finish cooking off the heat. Remove from heat and stir in half of the shredded cheddar so it melts into the eggs.

Warm tortillas one at a time in a dry skillet over medium heat for about 20–30 seconds per side until pliable and slightly toasted, or wrap stack in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep warm under a clean towel.

To assemble each burrito: lay a warm tortilla on a flat surface. In the center (slightly below middle), layer 1/4 of the scrambled eggs, 1/4 of the mixed meats (bacon, sausage, pork belly), 1/4 cup shredded cheddar, 1/4 of the avocado salsa, and 1 tablespoon spicy crema (or to taste). Add a drizzle of hot sauce or salsa verde if desired.

Fold the sides of the tortilla in toward the center, then roll from the bottom up, folding tightly to form a burrito. If you prefer a sealed, crisp finish, heat 1 teaspoon butter or oil in a skillet over medium-high and seam-side down, pressing gently with a spatula and cooking 1–2 minutes until golden. Flip and brown the other side for 30–60 seconds. Repeat for remaining burritos.

Cut each burrito in half on the bias and serve immediately with extra crema, hot sauce, and lime wedges on the side. Leftovers: wrap cooled burritos tightly in foil and refrigerate up to 3 days or freeze individually for up to 1 month.