The Perfect Breakfast Burrito
Joshua Weissman's recipe for the ultimate breakfast burrito, featuring classic ingredients and a perfect tortilla.
1h4Servings
Nutrition
581kcal
30gProtein
16gCarbs
44gFat
Ingredients
Large Eggs
8 pieces
Breakfast Sausage
0.5 lb
Cheddar Cheese
1 cup
Flour Tortillas
4 pieces
Butter
2 tbsp
Salt
To taste
to taste
Black Pepper
To taste
to taste
Instructions
1Cook the Sausage
10m
10mCook Sausage
Remove the breakfast sausage from its casing and cook in a skillet over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off any excess grease.
2Prepare the Eggs
10m
10mWhisk Eggs
In a bowl, whisk together the large eggs, salt, and black pepper until well combined and slightly frothy.
Cook Eggs
Melt the butter in a non-stick skillet over medium-low heat. Pour in the whisked eggs and cook, stirring gently and occasionally, until they are just set but still moist, about 5-7 minutes. Do not overcook.
3Assemble the Burritos
10m
10mWarm Tortillas
Warm the flour tortillas according to package directions, or briefly heat them in a dry skillet until pliable.
Add Fillings
Lay a warm tortilla flat. Spoon half of the cooked sausage and half of the scrambled eggs onto the center of the tortilla. Sprinkle with half of the shredded cheddar cheese.
Fold Burritos
Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a burrito. Repeat with the remaining tortillas and fillings.
4Sear the Burritos
5m
5mSear Burritos
Heat a clean skillet over medium heat. Place the burritos seam-side down in the skillet and cook for 2-3 minutes per side, until golden brown and the cheese is melted.
Tips
For softer scrambled eggs, remove them from the heat just before they are fully cooked, as they will continue to cook from residual heat.
Don't overfill your burritos, or they will be difficult to roll and may fall apart.
If you prefer a crispier exterior, you can toast the burritos in the skillet for an extra minute or two on each side.