How To Make Breakfast Burritos

A breakfast burrito is the type of breakfast that needs no plate, no utensils, and no table without compromising on flavor. It fits in one hand, travels in a pocket, and reheats in three minutes from frozen. Somehow, it contains eggs, melted cheese,  and a well-seasoned protein, all wrapped in a warm, toasted tortilla.

If you have never made one from scratch at home, you will soon see why people who do rarely choose anything else.

The classic version, scrambled eggs, sausage, hash browns, melted cheese, and a spoonful of salsa, all wrapped in a large flour tortilla, is one of the best things to eat before 10 am. But that’s just the beginning. Change the protein to chorizo, as we did in this recipe and you have something bold and smoky with a little heat.

Add roasted sweet potato and black beans, and it becomes a fulfilling vegetarian meal that keeps you satisfied until afternoon. Swap the tortilla for a low-carb wrap and increase the eggs, and the nutrition changes completely.

One technique. Endless possibilities. And every single version is better than anything you’ll find at a drive-through.

How To Make Breakfast Burritos

• 1 lb/ 450g sausages (chorizo, Italian sausage or ground meat with seasonings of choice)
• 1/2 cup water
• 6 eggs
• 6 flour tortillas (8-10 inch)
• 2 bell peppers
• 1 onion
• 2 cups shredded cheese
• 2 avocados (optional)
• 1 tbsp butter
• neutral cooking oil

1. Start by cutting and dicing the red bell peppers.

2. Next, dice the onions.

3. Crack 6 eggs into a bowl. Season with a pinch of salt and a crack of black pepper. Whisk vigorously until the yolks and whites are completely mixed and the mixture is a uniform pale yellow.

4. Heat a skillet on medium-high heat and add one tablespoon of butter until it melts.

5. Once the skillet is ready, pour in the whisked eggs.

6. Wait 20 to 30 seconds until the edges just begin to set. Then, use your spatula to fold the eggs. Move the eggs slowly and deliberately in large, sweeping motions from the outside toward the center. Aim for large, soft curds.

 

7. Take the skillet off the heat when the eggs are about 80% done. They should still be glossy and barely wet-looking in the center. They will finish cooking with the residual heat.

8. Now, cook the protein, we used chorizo for this recipe, but feel free to use any other protein you have.

9. Cut the sausage casing to remove the chorizo.

10. Heat a skillet on medium-high heat and add the chorizo.

11. Since the chorizo is very high in fat, add about half a cup of water to help render out that fat and cook without adding any extra fat.

12. Put the lid back on and let the chorizo and water simmer for about 15 minutes until fully cooked.

13. After 15 minutes, when the fat is rendered and the chorizo is fully cooked, add the diced onions and red peppers.

14. Cook until the onions and red peppers start to soften and are well mixed in.

15. Once the chorizo is cooked, transfer it to a plate.

16. Before you assemble, warm the tortillas in a skillet for 10 to 15 seconds on each side. A warm tortilla is easy to roll and holds the filling well without tearing, unlike a cold tortilla.

17. To assemble the breakfast burrito, lay each tortilla on a large cutting board. Remember to leave at least 2 inches on the sides and 3 inches at the bottom of the tortilla for folding.

18. To assemble, place shredded cheese in the center first.

19. Next, add the eggs on top of the cheese. Spoon the scrambled eggs directly onto the cheese. The heat from the eggs will finish melting the cheese underneath. This layer helps hold the other fillings together.

20. Add the protein on top of the eggs. Place the chorizo centered and compact.

21. Lastly, add the wet ingredients; for this recipe, i finished with 3 slices of avocado.

22. To wrap the burrito, fold in the sides first. Take the left and right edges of the tortilla and fold them inward over the filling. Press gently to hold. These folds create the “walls” that contain the filling during the roll.

23. Next, fold the bottom edge up and over the filling. Lift the bottom edge of the tortilla up and tuck it snugly over the filling, pulling slightly toward you to compress the filling gently. The key is snug, you want contact between the tortilla and the filling, not a loose flap.

24. Keeping the side folds in with your fingers, roll the burrito forward away from you in one firm, continuous motion until the seam is on the bottom.

25. After wrapping, apply gentle downward pressure on the rolled burrito for 5 seconds. This seals the seam with the residual warmth of the filling.

26. Place the burrito seam-side down in a dry pan over medium heat.

27. Press gently with a spatula and let it toast for 60 to 90 seconds until the side is golden and sealed. Then, roll the burrito a quarter turn and toast the next side. Continue until all four sides are lightly golden and the exterior has a slight crisp.

28. Let the finished burrito rest on a cutting board for 2 full minutes before cutting. This allows the filling to settle and compact slightly.

29. To serve, cut diagonally for that perfect cross-section and enjoy with sour cream, extra salsa, hot sauce, or your favorite accompaniments.

Important recipe notes!!

• Season Every Single Layer, Not Just the Eggs
  This method ensures the burrito is well seasoned throughout. You will notice the difference in taste immediately.
• Pull the Eggs Earlier Than You Think
  If the eggs seem done in the pan, they are already overcooked for a burrito. This is important to remember since it goes against most people’s cooking instincts. Eggs that look perfect in the pan will become dry, crumbly, and slightly rubbery in the burrito. Remove them when they’re 80% set, and they’ll be perfect when it’s time to eat.
• Put the Cheese Down Before the Eggs, Every Time
  The order of layering the fillings may seem minor, but it matters. Cheese should touch the tortilla first; then the eggs go directly on the cheese, and everything else goes on top of the eggs. The hot eggs will melt the cheese. Let them do their job.
• Keep Wet and Dry Ingredients Separated Until the Last Possible Second
  Soggy burritos are not a cooking issue; they are an assembly issue. The key is placement. Keep wet ingredients on one side of the filling; they should press against the eggs and cheese, not pour over everything. The eggs and cheese can handle a little liquid without losing their texture. The potatoes cannot.
• Use a 10 to 12 Inch Tortilla
  A 10-inch tortilla gives you about a 4-by-4 inch area for filling, which is enough for a generous but manageable burrito. An 8-inch tortilla, often labeled as “large” in stores, offers almost no room for folding. The result is a burrito that is either too stuffed and bursts or so lightly filled that it hardly seems worth the effort to roll.

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