The Perfect Breakfast Burrito (3 Ways)

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese cuts calories, while Monterey Jack is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is healthier and adds creaminess, while plain yogurt is a budget-friendly swap.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat is healthier, while corn tortillas are often less expensive.

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

In a non-stick skillet, melt 3 tablespoons of unsalted butter over medium heat.

Crack 8 eggs into a bowl, whisk until combined, then add to the skillet and stir continuously until cooked through.

Season scrambled eggs with salt and pepper to taste.

For the first burrito, cook 6 to 8 slices of bacon in a cold oven set to 450°F for 20 to 25 minutes until browned and crispy.

Make pico de gallo by mixing diced tomato, diced jalapeno, diced sweet onion, chopped cilantro, lime juice and zest, olive oil, salt, and pepper in a bowl.

Grate 1 to 2 russet potatoes, rinse, and wring out moisture, then cook in a skillet with oil over medium heat until crispy on both sides.

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

Griddle the assembled burrito in a dry non-stick pan over medium heat for 1 to 2 minutes per side until heated and lightly toasted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens