Breakfast Burrito

I’m not much of a breakfast person. I normally start my day with a nice cup of coffee — that’s it. But if there’s a chance that I can start my day with a hearty, stuffed breakfast burrito, then that’s a reason worth waking up for. It’s hard not to love the classic breakfast burrito. It has all my favorite things rolled up into one perfect bite. From the fluffy scrambled eggs to the crispy potatoes, each bite is delightful.

Making burritos can be tedious, but the great thing about them is that you can make a big batch at once, freeze them, and enjoy them whenever you want. It might be a little bit time-consuming to cook each component, assemble the burritos, cook them, and wrap them to freeze (what a process!), but it will be absolutely worth it to know that you are minutes away from a delicious breakfast burrito whenever you want. 

Flour tortillas are best for breakfast burritos. You can easily make homemade flour tortillas with just 3 ingredients, but store-bought is fine! And be sure to get the bigger flour tortillas, anywhere from 10 to 12 inches, to make sure that they can hold all the fillings.

A typical breakfast burrito will have eggs, some protein like bacon or pork sausage, crispy potatoes, and cheese. The fillings are pretty flexible as long as your burrito contains eggs, cheese, and something meaty or crispy. You can also add other seasonings like fresh salsa or any sauces to keep the inside more moist and flavorful.

1. Prepare the fillings: There are a lot of different components that make breakfast burritos extra delicious. Here, I add lots of fresh scallions for flavor as well as chopped fire-roasted red peppers for a touch of smokiness. 
2. Cook the fillings: One of the most important components in a breakfast burrito is scrambled eggs. I call for a little bit of sour cream in mine, which keeps them extra fluffy. Even though you are essentially cooking three different things — eggs, sausage patties, and hash browns — you can cook them all in the same pan. It’s a great way to carry the flavor from one ingredient to the next; cook the sausage patties first, followed by hash browns, and finish with the scrambled eggs.
3. Make the spicy sauce: What takes this breakfast burrito to the next level is the creamy spicy sauce (which is completely optional, but highly recommended). It not only keeps everything moist, but also seasons it nicely. A little bit of spice from the gochujang balances the other components beautifully. If you want, you can experiment with swapping in other spicy ingredients like harissa, Sriracha, sambal, or even hot sauce. 
4. Assemble the burritos: In a large, flat tortilla, assemble the burritos by layer in the following order: hash brown patty, scrambled eggs, fire-roasted peppers, sausage, lots of fresh scallions, and spicy mayo sauce. Fold it like a pocket, making sure the sides don’t peek out. 
5. Cook the burritos: Once the burritos are fully wrapped, they get slightly crispy in a hot pan. This step not only seals the seam of burritos, but also warms the burritos outside, giving a chance for the fillings to get to know each other and to develop the flavors inside.