Ultimate Breakfast Burrito

The breakfast burrito. What is not to love about not only the burrito, but a breakfast burrito. To me, they are almost the ultimate breakfast food. Who knows where this was created, whether it be a Mexican idea, or the classic Tex-Mex idea, but wherever the burrito was created, it was a thing of genius. You can stuff a large flour tortilla with whatever you would like, but I think the combination I locked into place really works, plus it was a perfect use of some leftover frijoles charros (Mexican cowboy pinto beans) and Puerto Rican rice I had purchased a couple of days prior.

Let’s get started.

Ingredients:

• 2 whole eggs, beaten
• 1/4 cup green bell pepper, diced
• 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
• 1/4 cup shallot, chopped
• 3 sausage links, cooked and chopped
• 1/2 cup cooked Mexican chorizo
• 1/2 potato, diced, and cooked until tender
• 1/2 cup of Mexican pinto beans, cooked
• 1/2 cup of Puerto Rican Rice
• 3/4 cup of shredded cheddar cheese
• hot sauce, to your liking
• 1 tbsp canola oil
• 1 tbsp unsalted butter
• 1/2 tsp salt, to taste
• 1/2 tsp cracked black pepper
• 1 large flour tortilla, warmed
• 1 sheet aluminum foil

Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.

Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.

Ok, now let’s get this thing rolled up.

Take your warmed tortilla and lay it out on your surface.

Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.

Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito.  Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.

When you are ready to serve, unfold the foil, and dig in.

Talk about awesome flavor and textures. You get everything that is amazing in one bite. The spiciness from the chorizo is balanced by the sweetness for the sausage links, all snugged up by the melted cheese and tenderness of the scrambled eggs. I fell in love with this one, especially because you get that added kick by the jalapeno peppers and hot sauce. This was my brunch item, and yes, I ate every bit of it. IT WAS THAT GOOD. I hope you enjoy!

Question for you is what is your favorite breakfast burrito?

Ultimate Breakfast Burrito

Dax Phillips

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Servings 1

Ingredients

  

• 2 whole eggs beaten
• 1/4 cup green bell pepper diced
• 1 whole jalapeno pepper diced (remove seeds if you do not want the heat)
• 1/4 cup shallot chopped
• 3 sausage links cooked and chopped
• 1/2 cup cooked Mexican chorizo
• 1/2 potato diced, and cooked until tender
• 1/2 cup of Mexican pinto beans cooked
• 1/2 cup of Puerto Rican Rice
• 3/4 cup of shredded cheddar cheese
• hot sauce to your liking
• 1 tbsp canola oil
• 1 tbsp unsalted butter
• 1/2 tsp salt to taste
• 1/2 tsp cracked black pepper
• 1 large flour tortilla warmed
• 1 sheet aluminum foil

Instructions

 

• Start by heating a large skillet on medium heat. Add the canola oil, and then throw in the shallots, jalapeno pepper, and green bell pepper. Give that a good toss, and cook until the onion begins to soften. Season with a small pinch of salt. Remove from the heat, and place into a bowl.
• Wipe out the skillet, and then return to the heat, and add in the butter. Let the butter melt, then add in the beaten eggs. Quickly stir with a fork. Let cook on medium to low heat, stirring along the way until the egg is cooked to your liking.
• Ok, now let’s get this thing rolled up.
• Take your warmed tortilla and lay it out on your surface.
• Add the cheese to the center, leaving an inch or so on both of the edges. Top the cheese with the egg. Add the vegetables, then top with the potatoes, chorizo, sausage, rice, and beans. Drizzle over the hot sauce, the get ready to fold.
• Fold over the sides, then from the bottom, begin to roll up. Place this on a sheet of aluminum foil, then wrap the foil around the burrito. Do you have to do this? Not really, but to me it is perfect for keeping it warm, especially if you are on your way to work, or want to eat it in the near future.
• When you are ready to serve, unfold the foil, and dig in.