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.

Ultimate Breakfast Burrito Recipe

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.

Ingredients for making the ultimate breakfast burrito

 

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.

The Ultimate Breakfast Burrito

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
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 whole eggs, beaten
  • ¼ cup green bell pepper, diced
  • 1 whole jalapeno pepper, diced (remove seeds if you do not want the heat)
  • ¼ cup shallot, chopped
  • 3 sausage links, cooked and chopped
  • ½ cup cooked Mexican chorizo
  • ½ potato, diced, and cooked until tender
  • ½ cup of Mexican pinto beans, cooked
  • ½ cup of Puerto Rican Rice
  • ¾ cup of shredded cheddar cheese
  • hot sauce, to your liking
  • 1 tbsp canola oil
  • 1 tbsp unsalted butter
  • ½ tsp salt, to taste
  • ½ tsp cracked black pepper
  • 1 large flour tortilla, warmed
  • 1 sheet aluminum foil
Instructions
  1. 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.
  2. 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.
  3. Ok, now let’s get this thing rolled up.
  4. Take your warmed tortilla and lay it out on your surface.
  5. 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.
  6. 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.
  7. When you are ready to serve, unfold the foil, and dig in.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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