In the test kitchen, we are all in favor of breakfast burritos. We make them at home, order them at our favorite breakfast joints, and pull our cars over for just about any food truck peddling them. We break for breakfast burritos! So it’s telling that, having eaten so many of them, we can say unequivocally that this one is our very favorite.
It just gets the basics right. We cook the spicy chorizo and big, big chunks of potato ‘til they’re tender and hot, and then layer in super fluffy scrambled eggs, creamy avocado, fresh cilantro, pungent red onions, and loads of salsa. A generous pile of Monterey Jack cheese, and we pop the whole thing in the oven for a few minutes — so the cheese is melty and the tortilla is lightly crunchy. (Except in the folds, where it sops up all the salsa.)
Breakfast burritos are the perfect hearty meal any day of the week, whenever you eat them: lunch, snicky-snack, dinner. They’re especially fantastic for feeding a crowd, like on a mountain getaway with friends or at a family beach rental. You can put out all the ingredients and let folks build their own burritos assembly-line style — because, ultimately, the best breakfast burrito is always the one you make yourself.
Tip: Meal preppers, the breakfast burrito is your friend. You can make a batch sans salsa, wrap the burritos individually in parchment, and freeze them in a plastic bag for future busy mornings. Warm them up in the toaster oven, and you’re out the door, fortification in hand!
1 large russet potato, peeled and cut into ⅓-inch dice
4 11-inch flour tortillas
8 oz Mexican chorizo, casings removed
¼ cup red onion, chopped
4 large eggs
1 tsp water
1 Tbsp olive oil
4 oz Monterey jack cheese, coarsely grated
1 avocado, sliced
¼ cup of your favorite salsa
2 Tbsp cilantro, plus more for garnish
Salt, to taste
Pepper, to taste
Preheat the oven to 350° with the rack in the middle. Cut 4 sheets of foil measuring 12 x 8 inches each, and set them aside.
Cook the potatoes in a small pot of salted, boiling water until just tender, about 5 minutes. Drain.
Wrap all of the tortillas tightly in a large, single sheet of foil and warm them in the oven until heated through, 10 to 15 minutes.
Meanwhile, cook the chorizo in a small, heavy skillet over medium heat, stirring and breaking it up, until just cooked through, about 3 to 5 minutes.
Add the potatoes and cook the mixture over medium-low heat, stirring, until tender and lightly browned, about 3 minutes. Remove the potatoes and chorizo from the heat, stir in the red onions, and cover to keep warm.
In a medium bowl, whisk together the eggs and water, and season with salt and pepper.
Heat the olive oil in a small, nonstick skillet over medium heat until hot. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from the heat.
Put 1 tortilla on each sheet of foil. Divide the chorizo and potato mixture, eggs, cheese, avocado, salsa and half of the cilantro between the tortillas, making sure to leave enough room to fold over the bottoms and sides.
To fold the tortillas: Fold the bottom of each tortilla over most of the filling, then fold over the sides, overlapping them. If desired, fold the top down (otherwise, the filling can be left exposed).
Wrap the foil around the burritos, and put them in the oven to bake for 5 to 7 minutes. Garnish with cilantro and serve hot.
Recipe adapted from: Epicurious