Forget minuscule, non-fat, yogurt flax bowls, this is breakfast. A breakfast burrito isn’t known for its subtlety. That’s not its game. If you want subtle– gnaw on a celery stick.
LET’S GET COOKIN’
Wondering what to put in a breakfast burrito? Well, you’ve come to the right place.
When making breakfast burritos, potatoes inevitably take the most time, so let’s start there. If you’re proficient at potato deconstruction (peeling and slicing) you can warm up your skillet with a good 1/4 cup or 1/2 cup of oil while you prepare your spuds. The oil will be ready just as your first round of starch is ready for an oily death.
If you aren’t that fast. That’s totally fine, Rome wasn’t built in a day. Enjoy your breakfast burrito prep. Pop on a good book on “tape” and prep away.
Top Tip: if your oil is smoking IT’S TOO HOT! Smoking oil is separating oil. Turn the dial down. We want medium-high heat not sun-surface hot.
Don’t overcrowd your spuds. They don’t like playing piggie back and they have personal space issues. Respect those issues. If you’ve got enough oil in your pan you can get away with only flipping them once. You’re looking for something just past golden brown.
Top Tip: Even if they are a bit crunchy, when your potatoes snuggle in with some melted cheese, carne adovada and perfectly cooked eggs, they’ll soften up. Undercooking your potatoes is a classic breakfast burrito rookie mistake.
Don’t forget to continue to refill your oil as your rounds of potatoes cook. It’s important as the little starch-sponges suck it up.
I’m assuming your carne adovada has been working for a few days and all you have left to do is push “start” on your Instant Pot. So, if that’s not true… maybe cook up some bacon?
Grade your cheese and chop up your frozen green chile, or pop open a jar of the good stuff.
Now, work on your tortillas (the glue holding your breakfast burrito together) while simultaneously frying a few eggs or scrambling them.
Tortillas come last because you’ll use your skillet to crisp up the outside of your tortilla when you’ve rolled your burrito. It’s an art. It’s a speed game because you want everything hot and fresh so it melts the cheese and the flavors jump on your tongue like summer bullfrogs.
Roll your ingredients and crisp your tortilla. Be careful, it’ll go from crispy golden to yucky dark-brown in a few seconds. Now is not the time to check up on the Gram. Your breakfast burrito deserves your attention.
SMOTHER with red chile. Take a few dozen pictures for the Gram. Enjoy!
COMMON QUESTIONS ABOUT THIS BREAKFAST BURRITO
Can I make ahead and freeze?
Yes. The potatoes lose a bit of their freshness, but everything else enjoys extended stays in the cold. Fun fact, my dad used to make burritos on the weekend and freeze them so he’d have breakfast all week.
Another fun fact: I’d eat them all before Monday was even in the books (sorry, dad).
What kind of oil should I use?
Anything not EXTRA VIRGIN. I love avocado oil, but it does get pricy, so there is that. I always save my bacon grease and mix that in with my avocado oil. Potatoes LOVE flavorful oil because of their natural spongeclinations (sponge inclinations… see what I did there?).
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