the ultimate breakfast burritos

If you’re from San Diego, or if you ever spent any time there, you are probably familiar with the glory that is the breakfast burrito. The perfect lazy breakfast or hangover cure. Since coming to Texas, I have found that this tortilla wrapped wonder doesn’t translate across state lines. When I ask for a breakfast burrito here, people either a) look at me like ‘what the hell are you talking about’ or b) ask if I meant ‘BREAKFAST TACO.’ Because apparently, people can wrap their heads around a small tortilla filled with breakfast-y goodness, but not a giant tortilla. Go figure. I have found a couple of taco shops that make a decent breakfast burrito, but that’s about as kind as I can be. So, I’ve resorted to making them at home. All it requires is a quick trip to the Mexican market for extra large tortillas and my favorite fresh salsas. The best part is that it’s totally customizable to your tastes or whatever you have on hand! I load mine up with eggs, cheese, crispy hash browns, avocado, pico de gallo, bacon, and jalapeños, but you can throw whatever you like in yours! They’re the perfect breakfast to feed a crowd or use up items from your fridge. Happy cooking!

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The Ultimate Breakfast Burritos

Yield: Serves 2-4
Author: Jenny Goycochea-Marker
prep time: 15 Mcook time: 10 Mtotal time: 25 M

ingredients:

  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 2 large (12-14") flour tortillas
  • 6 eggs
  • 1/4 cup half and half
  • 4 slices thick cut bacon, cooked
  • 4 oz medium cheddar, grated
  • 1 small bag frozen hashbrowns
  • 1/2 cup pico de gallo
  • 1 avocado, sliced
  • 1 jalapeño, thinly sliced
  • 1/4 cup taco shop salsa

instructions:

How to cook The Ultimate Breakfast Burritos

  1. In a nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Add the hashbrowns in a single layer and cook until deeply browned. Flip and repeat, season with salt and pepper. Remove from the pan and set aside. 
  2. Lower the heat of the pan to medium-low and melt the 2 tablespoons of butter. In a medium bowl, whisk together the eggs and half and half until smooth. Pour the eggs into the pan. Using a silicone spatula, continue to move the eggs around the pan until they are just set. Set aside.
  3. Lightly spray or brush one of the tortillas with water. Microwave the tortilla for 45 seconds or so, until soft and flexible. Layer the cheese, bacon, egg, hash browns, pico, avocado, and jalapeño in the tortilla. Roll tightly into a burrito and then wrap with foil or parchment. Repeat with the remaining tortilla and ingredients. Serve with red taco shop salsa on the side. 

NOTES:

Large tortillas for burritos and taco shop salsa can be found in most Hispanic grocery stores in the area where they have their fresh salsas.
Created using The Recipes Generator
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