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The words “breakfast burrito” evoke a good deal of cheer in my house, and to many folks I know and love. And they are super easy to customize, super easy to make, and it’s likely that if you have tortillas and eggs you are moments away from a breakfast burrito with whatever else you have in your kitchen.
Breakfast Burrito Fillings
If you have leftover cooked black beans that you’ve seasoned with spices like chili powder and cumin, then absolutely use them in these burritos. Otherwise, some drained and rinsed canned black beans are just fine (and you can also use pinto or kidney, whatever you like).
If you want to use chorizo instead of traditional sausage, please do. Make sure you are using the uncooked loose Mexican chorizo, not the Spanish chorizo, which is a cured sausage. Having said that, if you wanted to use Spanish chorizo, just dice it into very small cubes, and skip the cooking.
Other than the eggs, the ingredients skip any ingredients that any of your family members don’t like, and add ones that they do!
What the Kids Can Do
Cracking eggs is one of the culinary rites of passage that kids usually love. And yes, of course there will be shells in the bowl! The best way to pick out random pieces of eggshell is to use a half of an eggshell as a scoop to fish it out. The kids can beat the eggs, slice the avocado with an age-appropriate knife, and layer all of the filling ingredients into the burrito. They can also help to roll it up (messy? you bet!).
Breakfast Burrito: These are easy to customize, easy to make, and if you have tortillas and eggs you are likely moments away from a breakfast burrito.
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How to Make a Breakfast Burrito
Heat a large skillet over high heat and place a tortilla in the hot pan. Cook for about 20 seconds, until lightly browned on the bottom.
Flip it and cook for another 20 seconds. Place on a plate, and repeat with the second tortilla.
Beat the eggs. Heat the same skillet over medium-high heat, add the butter, and swirl the pan until the butter is melted and coats the bottom of the pan.
Pour in the eggs.
Let them cook for a minute, until the bottom starts to set slightly, then using a spatula or a flat wooden spoon, keep scraping against the bottom of the pan, pausing for 20 seconds or so every few pushes to let them set again.
Break apart any very large pieces as they form, and keep tossing them so that the runny parts hit the pan. Stop slightly before they are done to your liking; they’ll continue to cook a bit off of the heat.
While the eggs are cooking, heat the black beans and sausage in the microwave or in a pot on the stovetop. Divide the eggs evenly between the tortillas and top each with half of the cheese.
Beans
Sausage
Salsa or Pico de Gallo
Avocado
And sour cream.
Fold two sides up
Then roll the burrito to encase the filling.
Cut the burrito crosswise on the diagonal and serve hot.
Other Breakfast Recipes:
- Best Biscuit Breakfast Sandwich
- Best Pancakes
- Challah French Toast
- The Classic Bacon, Egg and Cheese Sandwich
- Denver Omelet
- Baleadas
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Breakfast Burrito
Ingredients
- 2 large flour tortillas
- 4 large eggs
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon unsalted butter
- ½ cup cooked crumbled sausage , turkey or pork or Mexican chorizo
- ½ cup black beans , either seasoned, or from the can drained and rinsed
- ¼ cup shredded cheddar other Mexican blend or crumbled queso cheese
- 3 tablespoons salsa
- 3 tablespoons sour cream
Instructions
- Heat a large skillet over high heat and place a tortilla in the hot pan. Cook for about 20 seconds, until lightly browned on the bottom, then flip it and cook for another 20 seconds. Place on a plate, and repeat with the second tortilla.
- Crack the eggs into a medium-sized bowl, add the salt and pepper and stir with a fork or a whisk until completely blended.
- Heat the same skillet (sprayed with nonstick spray if you have it) over medium-high heat, add the butter, and swirl the pan until the butter is melted and coats the bottom of the pan. Pour in the eggs. Let them cook for a minute, until the bottom starts to set slightly, then using a spatula or a flat wooden spoon, keep scraping against the bottom of the pan, pausing for 20 seconds or so every few pushes to let them set again. Break apart any very large pieces as they form, and keep tossing them so that the runny parts hit the pan. Stop slightly before they are done to your liking.
- While the eggs are cooking, heat the black beans and sausage in the microwave or in a pot on the stovetop.
- Divide the eggs evenly between the tortillas and top each with half of the cheese, beans, sausage, salsa, avocado and sour cream. Fold two sides up, then roll the burrito to encase the filling. Cut the burrito crosswise on the diagonal and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
