Breakfast Burritos Recipe

Cook potatoes

Preheat oven to 425°F (220°C) if roasting. Toss diced potatoes with 2 tbs vegetable oil, 1 tsp salt and 1 tsp black pepper. Spread in a single layer on a baking sheet and roast 20–25 minutes until golden and tender, flipping halfway. Alternatively, pan-fry in a large skillet over medium-high heat 10–12 minutes until crisp and cooked through.

Caramelize onions and cook peppers

In a large skillet over medium heat add 2 tbs olive oil. Add sliced onions and 1/2 tsp salt; cook, stirring occasionally, 10–15 minutes until soft and deep golden. Sprinkle 1/2 tsp sugar halfway through to help caramelize. Add red and orange/poblano pepper strips during the last 6–8 minutes and cook until peppers are softened and slightly charred at edges. Transfer to a bowl and keep warm.

Prepare protein

If using pastrami: chop into bite-size pieces and warm in a skillet over medium heat 2–3 minutes until heated through and slightly crisp at edges. If using mushrooms: in a dry skillet add 1 tbs butter and sauté sliced mushrooms with 1/2 tsp salt and 1/4 tsp black pepper over medium-high heat 5–7 minutes until browned and moisture evaporated. Season with 1/2 tsp smoked paprika and set aside.

Scramble eggs

In a bowl whisk 8 eggs with 4 tbs whole milk, 1/2 tsp salt and 1/4 tsp black pepper. Melt 1 tbs unsalted butter in a nonstick skillet over medium-low. Pour eggs in and let sit 10–15 seconds; gently stir with a spatula, folding curds until softly set but still creamy, about 2–3 minutes. Remove from heat a little underdone — they’ll finish warming in the burrito.

Prepare smashed avocado

In a bowl scoop avocado flesh and mash with 1 tbs fresh lime juice, 1/2 tsp salt and 2 tbs chopped cilantro (if using). Adjust seasoning to taste. Keep covered to avoid browning.

Cheese

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

Make salsa

Place tomatillos, jalapeño, 1/4 cup white onion, garlic clove and 2 tbs cilantro in a blender or food processor. Pulse until coarsely blended. Add 1 tbs lime juice and 1/2 tsp salt; taste and adjust. For a roasted flavor, broil tomatillos and jalapeño 6–8 minutes until blistered before blending.

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side or brush lightly with 1 tbs butter and warm in a skillet until pliable. Keep wrapped in a clean towel while you assemble to stay warm and soft.

Assemble burritos

Lay a warm tortilla flat. In the center place approximately: 1/3 cup roasted potatoes, 2–3 tbs caramelized onion & roasted pepper mixture, a heaped 1/4 cup scrambled eggs, about 1.3 oz (roughly 2 tbs) chopped pastrami or 2–3 tbs sautéed mushrooms, 2 tbs shredded cheese, and 2 tbs smashed avocado. Fold sides in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings (makes 6 burritos).

Optional crisping

If you like a crisp exterior, place assembled burritos seam-side down in a skillet over medium heat with a little butter or oil and toast 1–2 minutes per side until golden.

Serve burritos immediately with tomatillo salsa on the side and optional sour cream or hot sauce. Leftover components (potatoes, eggs, peppers) can be refrigerated separately for up to 3 days; assemble and warm before serving.