Breakfast Burrito Recipe

Ingredients

• The Wrap
• 4 largeFlour tortillas (25 to 30cm)Warm the tortillas before filling to make them more pliable and prevent tearing
• The Scrambled Eggs
• 8 largeEggs
• 2 tbspWhole milk or cream
• 1 tbspCream cheeseThe secret to an incredibly creamy scramble — do not skip this
• 1 tbspUnsalted butter
• Salt and pepperTo taste
• The Fillings
• 8 rashersSmoked streaky bacon, cooked until crispy and roughly chopped
• 120 gCheddar cheese, freshly grated
• 1Ripe avocado, sliced
• 4 tbspSour cream
• ½ tspSmoked paprika for seasoning the eggs
• The Fresh Salsa (Pico de Gallo)
• 3Ripe tomatoes, finely diced
• ¼Red onion, finely diced
• 1Lime, juice only
• HandfulFresh coriander, chopped
• SaltTo taste

Equipment

Method for This Breakfast Burrito Recipe

1. 1 Make the salsa: Combine the diced tomatoes, red onion, fresh coriander and lime juice in a bowl. Season with salt. Toss well and set aside. Furthermore, making the salsa first allows the flavors to meld while you prepare everything else. The lime juice softens the onion slightly and brings all the fresh flavors together beautifully.
2. 2 Cook the bacon: Cook the bacon rashers in a dry non stick pan over medium high heat until deeply golden and crispy. Remove and drain on paper towels. Once cool enough to handle, roughly chop or crumble into bite sized pieces. Moreover, keeping the bacon pieces large means you get a satisfying crunch in every bite of the finished burrito.
3. 3 Scramble the eggs: Whisk the eggs with the milk and a pinch of salt. Melt the butter in the pan over low heat. Pour in the eggs. Stir gently and constantly with a spatula. Furthermore, cook low and slow — this takes 3 to 4 minutes. Remove from the heat when the eggs are still slightly underdone and glossy. Stir in the cream cheese and smoked paprika immediately. The residual heat will finish cooking them perfectly.
4. 4 Warm the tortillas: Warm each tortilla in a dry pan for 20 seconds per side or wrap in a damp paper towel and microwave for 20 seconds. Furthermore, warm tortillas are far more pliable and much less likely to crack or tear when rolled. A tortilla that tears during rolling is one of the most frustrating breakfast burrito failures.
5. 5 Assemble and wrap: Lay a warm tortilla flat. Spread a spoonful of sour cream across the center. Add a generous portion of scrambled eggs. Top with crispy bacon, grated cheese, avocado slices and fresh salsa. Fold the sides in first. Then roll tightly from the bottom up. Press firmly to seal. Consequently, a tight wrap holds its shape during toasting and eating.
6. 6 Toast and serve: Place each wrapped burrito seam side down in the same pan over medium heat. Toast for 1 to 2 minutes per side until golden and lightly crispy on the outside. Moreover, toasting melts the cheese inside and seals the wrap shut. Cut in half diagonally and serve immediately. The diagonal cut reveals the colorful cross section of fillings and looks spectacular.

Nutrition (Per Serving — 1 burrito with all fillings)

* Nutritional values are estimates per burrito with all fillings including avocado. Omitting avocado reduces calories by approximately 60 kcal and fat by approximately 5g per serving.

Notes

• Always undercook the scrambled eggs slightly before wrapping. The eggs continue cooking inside the burrito during toasting. Furthermore, eggs that are fully cooked before wrapping will be dry and rubbery in the finished burrito. Remove from the heat when they still look slightly glossy and underdone.
• Warm the tortillas before filling. Cold tortillas crack and tear when rolled. Furthermore, 20 seconds in a dry pan or a microwave makes them completely pliable and easy to roll without any tearing at all.
• Toast seam side down first. This seals the wrap shut before you turn it. Moreover, starting seam side down means the burrito holds together perfectly for the entire toasting process without needing to be held in place.
• This Breakfast Burrito Recipe makes 4 generous burritos. To make 8 for a crowd, simply double all quantities. Furthermore, the burritos can be assembled ahead and refrigerated for up to 24 hours before toasting.
• For freezing, wrap each assembled but untoasted burrito tightly in cling film then foil. Freeze for up to 3 months. Furthermore, reheat from frozen in the microwave for 90 seconds to 2 minutes. Toast in a dry pan afterwards for a crispy exterior.

Tips for the Perfect Breakfast Burrito Recipe Every Time

• Do not overfill the tortilla. It is tempting to load as much as possible but overfilling makes the burrito impossible to roll neatly. Furthermore, an overfilled burrito bursts open during toasting and falls apart when picked up. Use a generous but manageable amount of each filling.
• Add the salsa last and in a small amount. Too much wet salsa makes the tortilla soggy from the inside. Furthermore, serving extra salsa on the side for dipping is a better approach than adding too much inside the wrap. Consequently, the tortilla stays crispy for longer.
• Use the largest tortillas you can find. Larger tortillas are far easier to roll neatly. Moreover, they hold together better during toasting and produce a more impressive finished burrito. The 25 to 30cm size is the sweet spot for a properly loaded breakfast burrito.
• Grate the cheese fresh from the block. Pre grated cheese contains anti caking agents that prevent smooth melting. Furthermore, freshly grated cheddar melts into gorgeous gooey pools inside the warm burrito. Consequently, every bite has stretchy, melted cheese in it.
• Cut diagonally immediately before serving. The diagonal cut is not just aesthetic — it creates two manageable halves that are easier to eat. Moreover, it reveals the colorful cross section of fillings which looks spectacular and makes the burrito incredibly appealing visually.