Breakfast Burrito
A well-built breakfast burrito layers scrambled eggs, cheese, and fillings so every bite gets a little of everything. Warming the tortilla first keeps it pliable and prevents tearing. Wrap tightly in foil for a portable breakfast that stays warm.
Breakfast • 25 min
Ingredients
- 1 large (about 12 ounces) russet potato, scrubbed and cut into ½-inch dice
- 3 tablespoons vegetable oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon smoked paprika
- 8 large eggs
- 2 tablespoons whole milk
- ½ teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- 4 10-inch flour tortillas
- ½ cup salsa, plus more for serving
- sour cream and hot sauce, for serving
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Steps
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the diced potato, ½ teaspoon of the salt, and the smoked paprika. Spread the potatoes into an even layer and cook undisturbed for 3 minutes, then stir and continue cooking, tossing occasionally, until golden brown on all sides and fork-tender, 10 to 12 minutes total. Transfer the potatoes to a plate.
- In a medium bowl, whisk the eggs, milk, the remaining ½ teaspoon salt, and the black pepper until combined and no streaks of white remain.
- Wipe out the skillet and return it to medium-low heat. Add the remaining 1 tablespoon oil. Pour in the eggs and cook, stirring gently and continuously with a silicone spatula, until soft, creamy curds form and the eggs are just set, 3 to 4 minutes. Remove the skillet from the heat and keep the eggs in the pan.
- Warm the tortillas one at a time in a dry skillet over medium heat until pliable and faintly toasted, about 30 seconds per side. Stack them on a plate and cover with a clean kitchen towel to keep warm.
- To assemble, lay a tortilla on a work surface. Spoon one-quarter of the scrambled eggs into the center, leaving a 2-inch border on all sides. Top with one-quarter of the potatoes, ¼ cup cheese, and 2 tablespoons salsa.
- Fold the left and right sides of the tortilla inward over the filling. Holding the sides in place, pull the bottom edge up and over the filling, then roll the burrito forward tightly until sealed. Repeat with the remaining tortillas.
- Wipe out the skillet and return it to medium heat. Place the burritos seam-side down in the dry skillet and cook until golden brown and crisp, about 2 minutes. Flip and cook the second side until golden, about 2 minutes more.
- Serve immediately with additional salsa, sour cream, and hot sauce on the side.
Tips & Variations
Make Ahead
The diced potatoes can be cooked and refrigerated in a covered container up to 2 days ahead. Fully assembled and crisped burritos can be wrapped individually in foil and refrigerated for up to 3 days or frozen for up to 1 month.
Storage
Wrap each burrito tightly in foil and refrigerate for up to 3 days. To freeze, wrap in foil then place in a zip-top freezer bag for up to 1 month. Reheat thawed burritos in a 350°F oven for 15 minutes or in the microwave for 2 to 3 minutes. Reheat frozen burritos in the oven for 25 to 30 minutes.
Substitutions
Russet potatoes can be replaced with an equal weight of sweet potatoes, diced the same size. Swap cheddar for Monterey Jack, pepper jack, or crumbled queso fresco. Flour tortillas can be replaced with large gluten-free tortillas or burrito-size corn tortillas (warm them thoroughly to prevent cracking). Add cooked crumbled chorizo or bacon in step 5 for a meatier burrito.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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