Breakfast Burritos
Everything goes in a tortilla — eggs, beans, cheese, whatever you have got — and breakfast is sorted.
Breakfast · Prep 15 min · Cook 20 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 4 pieces large flour tortillas
- 8 large eggs
- 6 strips bacon
- 1 cup shredded cheddar cheese
- 1 medium bell pepper, diced
- 0.5 medium onion, diced
- 2 tbsp milk
- 1 tbsp butter
- 0.5 cup salsa
- 0.5 tsp salt
- 0.25 tsp pepper
Saturday Morning Perfection
Breakfast burritos are my weekend ritual. There's something about wrapping all your favourite breakfast foods into one portable, flavour-packed package that just makes sense. I've been refining this recipe for years, and this version is the one my whole family fights over.
The Scrambled Eggs
The eggs are the foundation, so they need to be perfect. Whisk your eggs with a splash of milk, salt, and pepper. Cook them in butter over medium-low heat, stirring gently with a spatula. Pull them off the heat when they're still slightly wet -- they'll finish cooking from residual heat. Overcooked, rubbery eggs ruin everything.
The Fillings
While the eggs cook, get your extras ready. Crispy bacon or seasoned breakfast sausage, sautéed peppers and onions, and black beans warmed with a pinch of cumin. I also make a quick pico de gallo with diced tomatoes, onion, coriander, lime juice, and salt.
The Cheese Situation
Shredded cheddar and Monterey Jack, mixed together. Add it to the burrito while everything is hot so it melts into all those gorgeous layers.
Rolling Technique
Warm your large flour tortillas in a dry skillet until pliable. Layer the fillings down the centre, leaving room at the edges. Fold the bottom up, then the sides in, and roll tightly away from you. For an extra-crispy finish, sear the seam-side down in a buttered skillet for a minute until golden.
Serve With
Salsa, sour cream, guacamole, and hot sauce on the side. And more hot sauce. Always more hot sauce.
Tina's Tips
- Cook eggs low and slow and pull them off the heat while still slightly wet -- carryover heat finishes the job
- Warm your tortillas before rolling; cold tortillas crack and tear
- Sear the burrito seam-side down for a crispy exterior that holds everything together
- These freeze brilliantly -- wrap individually in foil, freeze, and reheat in the oven at 180°C/350°F for 20 minutes
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