Best Breakfast Burrito Recipe Recipe

Ingredients

Roasted Potatoes

• 2 cups potatoes, cut into 3/4 inch cubes
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 0.5 teaspoon granulated garlic
• 0.5 teaspoon chili powder or smoked paprika

Poblano Pepper

• 1 large poblano pepper

Scrambled Eggs

• 4 large eggs, whisked
• 0.25 teaspoon salt
• 0.25 teaspoon pepper
• 1 tablespoon sour cream or milk
• 1 teaspoon olive oil

Burrito Assembly

• 4 x 12-inch large tortillas
• 1.5 cups shredded cheese (pepper jack, Mexican blend, or cotija)
• 1 large avocado, sliced
• 0.5 cup cilantro, chopped
• scallions, microgreens, cherry tomatoes, hot sauce (optional)

Instructions

Roast the Potatoes and Poblano

1. Preheat oven to 425°F.
2. In a medium bowl, toss the potatoes with olive oil, salt, pepper, garlic powder and chili powder. Place in a single layer on a sheet pan. Place the poblano chili pepper on the same pan.
3. Roast for 25 minutes, turning the potatoes and pepper halfway through. The potatoes should get crispy on the outside and be tender in the middle, and the poblano should feel tender.
4. Once done, remove any skin from the poblano that wants to come off (easiest to do this under cool running water). Remove the stem and seeds, rinse, pat dry and slice into strips.

Prepare the Eggs

1. In a small bowl, whisk the eggs, sour cream, salt, and pepper.
2. Heat an oiled, large, non-stick skillet over medium-low heat. Add the eggs and let them sit for a minute.
3. Using a rubber spatula, scrape along the bottom of the pan, creating fluffy folds. Continue this motion for a few minutes until the eggs are very softly scrambled.
4. Spread them out and sprinkle with the cheese, cover, and lower heat to the lowest setting until the cheese is melty.

Warm the Tortillas

1. Either lightly toast them directly over your gas stovetop burner using tongs (wrap in a towel), microwave them in a kitchen towel for 20 seconds, or warm them in the oven just until pliable.

Assemble and Toast

1. Fill the tortillas, dividing the ingredients by four—starting with the sliced avocado (mash a little and sprinkle with salt), roasted potatoes, eggs with melted cheese, poblanos, cilantro and optional microgreens and hot sauce.
2. Layer these in a rectangle in the center of the tortilla. Fold the bottom of the tortilla up towards the top, tuck in the side edges, and roll it over, so it's seam side down. Tip: Sprinkle some of the grated cheese on that last edge—it will melt and hold the burrito together.
3. Wipe out the nonstick skillet and spray it with olive oil. Heat it over medium heat. Place the burritos seam side down, and toast them covered (so the cheese stays melty) until one side is golden. Turn them over, uncover, and toast the other side.

Serve

1. If your burritos are holding together, simply cut them in half with a bread knife. If they are coming apart, wrap them tightly in parchment paper, then cut them in half through the parchment paper.
2. Serve with hot sauce, sour cream or Mexican crema.

Notes

• The potatoes are optional—you can skip them for a lighter burrito or if you're short on time.
• For a vegan version, substitute tofu for the eggs and use vegan cheese and sour cream.
• Make-ahead tip: Roast the potatoes and poblano the night before to speed up morning assembly.