Breakfast Burritos Recipe

Whisk eggs

In a medium bowl whisk together the eggs, milk, 1 tsp salt and 1/2 tsp black pepper until blended and slightly frothy.

Cook eggs

Heat 1 tbs unsalted butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let sit undisturbed for about 20–30 seconds, then gently stir with a spatula, pushing cooked edges toward the center. Continue cooking, stirring occasionally, until eggs are softly set but still moist, about 3–4 minutes. Remove from heat and keep warm.

Sauté aromatics and vegetables

In a separate large skillet, heat 1 tbs olive oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the diced red bell pepper and cook until softened, about 3 more minutes.

Add corn, spices and protein

Add the thawed corn, cooked crumbled sausage or chorizo, 1/2 tsp ground cumin, 1/4 tsp chili powder (if using), and 1/2 tsp salt. Stir and cook until everything is heated through, about 2–3 minutes.

Wilt spinach

Add the chopped spinach and cook, stirring, until wilted, about 1 minute. Taste and adjust seasoning if needed. Remove from heat and transfer mixture to a bowl or keep in the skillet on very low to stay warm.

Warm tortillas

Warm the tortillas so they are pliable: wrap in a damp kitchen towel and microwave 20–30 seconds, or warm one at a time in a dry skillet over medium heat about 15 seconds per side.

Assemble burritos

Lay a warmed tortilla flat. Spoon about 1/2 cup of the scrambled eggs down the center, followed by 1/4 cup of the vegetable/protein mix, and about 1/3 cup shredded cheese. Add 1 tsp chopped cilantro and a few drops of hot sauce if desired. Fold the sides in, then roll from one end to the other to form a burrito. Repeat for remaining tortillas (makes 4 burritos).

Optional crisping

If you prefer a crisp exterior, heat a skillet over medium heat with a little butter or oil and place each burrito seam-side down; cook 1–2 minutes per side until golden and sealed.

Serve

Serve each burrito with 2 tablespoons sour cream and 2 tablespoons salsa on the side. Plate one whole fruit and one individual yogurt with each burrito, and offer the beverage choice.

If preparing ahead, wrap burritos in foil and keep warm in a 200°F (95°C) oven for up to 30 minutes. For longer transport, wrap and refrigerate; reheat wrapped burritos in a 350°F (175°C) oven for 15–20 minutes or microwave until hot.