The Perfect Breakfast Burrito (3 Ways)

Ingredients

• 4 g tortillas — homemade, burrito size
• 8 large eggs
• 42 g unsalted butter
• 6-8 slices bacon — thick cut
• 1 large tomato — diced
• 1 large jalapeno — diced, seeds optional
• ½ large sweet onion — finely diced
• 1 bunch cilantro — finely chopped
• 1 large lime — juice and zest
• 1 glug olive oil — sensible guess for dressing
• 1-2 large russet potatoes — peeled and grated
• 56 g unsalted butter — for Mornay sauce
• 60 g all-purpose flour
• 350 ml whole milk
• 225 g gruyere cheese — grated
• 2½ tsp cayenne powder
• ½ tsp fresh grated nutmeg

Steps

1. 1

   Make homemade flour tortillas by mixing dough, letting it rest, rolling into circles, and cooking in a hot skillet until browned.

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2. 2

   In a non-stick skillet, melt 42g of unsalted butter over medium heat.

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3. 3

   Crack 8 large eggs into a bowl, whisk until combined, then add to the skillet.

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4. 4

   Stir continuously until eggs are just cooked through, then season with salt and pepper to taste.

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5. 5

   For the first burrito, cook 6-8 slices of thick bacon in a cold oven at 450°F for 20-25 minutes until crispy, or cook in a pan if preferred.

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6. 6

   Prepare pico de gallo by mixing 1 diced large tomato, 1 diced jalapeno, 0.5 finely diced sweet onion, a large handful of chopped cilantro, juice and zest of 1 lime, a glug of olive oil, and salt and pepper to taste.

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7. 7

   For hash browns, grate 1-2 large russet potatoes, rinse, and wring out moisture. Cook in a skillet with oil over medium heat for 3-4 minutes per side until crispy.

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8. 8

   Assemble the burrito by placing scrambled eggs, bacon, grated cheddar, pico de gallo, and hash browns on a tortilla.

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9. 9

   Roll the burrito tightly, folding in the edges, and griddle in a dry non-stick pan for 1-2 minutes per side until toasted.

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