With all the fast food and frozen options out there, chances are that you’ve already had a burrito for breakfast. And I’m sure those have been okay. Good, even. But if you want the cheesiest, never-soggy, perfectly portioned bite to start (or end if you’re a breakfast-for-dinner fan) to your day, you should make your own.
Breakfast burritos are serious business for blogger and cookbook author Gaby Dalkin. The Arizona-native and California-transplant is no stranger to spicy, cheesy scrambled eggs stuffed into flour tortillas—she eats them almost every week and developed a delicious grading system with her family and friends.
“Every Friday, someone would bring burritos for the group, and they’d grade them on a number of criteria: Are the eggs perfectly scrambled? Is the bacon evenly distributed? Are all the ingredients in an ideal ratio?” she writes in her latest cookbook, What’s Gaby Cooking. “So I can tell you with almost scientific certainty that this recipe makes perfect breakfast burritos.”
These burritos start with freshly chopped pico de gallo, roasted paprika potatoes, and crispy bacon crumbles. To make sure each bite has the perfect ratio of flavors, don’t build burritos one at a time, but line up each tortilla and go down the row: cooked eggs, followed by bacon, cheese, pico de gallo, roasted potatoes, and sliced avocado.
Worried about rolling your own? To tuck and wrap, fold each side to cover the ingredients by about a third of the way from each end. Then pull the side closest to you over the ingredients, with a slight margin at the far end. Roll up, pulling toward yourself while simultaneously pushing everything on top of that last bare margin of tortilla. Finally, poke the ends in a bit to keep everything tucked away. A perfect breakfast is served.
| 4 | pounds (1.8 to 2.3 kg) Yukon Gold potatoes, cut into 1/2-inch (12-mm) cubes (about 4 or 5 large potatoes) |
| 3 | tablespoons olive oil |
| 2 1/2 | teaspoons paprika |
| 1 | teaspoon garlic salt |
| 1 | teaspoon kosher salt |
| 3/4 | teaspoon freshly cracked black pepper |
| 1 1/2 | pounds 680 g) ripe tomatoes, cut into ¼- to ½-inch (6- to 12-mm) dice |
| 1/2 | large white onion, finely diced (about ¾ cup/95 g) |
| 1 | to 2 jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa |
| 1/2 | cup (20 g) finely chopped cilantro leaves |
| 1 | tablespoon fresh lime juice |
| 4 | pounds (1.8 to 2.3 kg) Yukon Gold potatoes, cut into 1/2-inch (12-mm) cubes (about 4 or 5 large potatoes) |
| 3 | tablespoons olive oil |
| 2 1/2 | teaspoons paprika |
| 1 | teaspoon garlic salt |
| 1 | teaspoon kosher salt |
| 3/4 | teaspoon freshly cracked black pepper |
| 1 1/2 | pounds 680 g) ripe tomatoes, cut into ¼- to ½-inch (6- to 12-mm) dice |
| 1/2 | large white onion, finely diced (about ¾ cup/95 g) |
| 1 | to 2 jalapeño chiles, finely diced (seeds and membranes removed for a milder salsa |
| 1/2 | cup (20 g) finely chopped cilantro leaves |
| 1 | tablespoon fresh lime juice |
| 4 | strips bacon (or cooked chorizo or sausage) |
| 8 | large eggs |
| 1 | tablespoon unsalted butter or olive oil |
| 4 | large flour tortillas |
| 1 | cup (115 g) grated cheddar cheese |
| 1 | cup (165 g) Pico de Gallo |
| 2 | cups (280 g) Perfect Roasted Potatoes |
| 2 | ripe avocados, pitted, peeled, and sliced |
| 1 | splash Chipotle salsa |
| 4 | strips bacon (or cooked chorizo or sausage) |
| 8 | large eggs |
| 1 | tablespoon unsalted butter or olive oil |
| 4 | large flour tortillas |
| 1 | cup (115 g) grated cheddar cheese |
| 1 | cup (165 g) Pico de Gallo |
| 2 | cups (280 g) Perfect Roasted Potatoes |
| 2 | ripe avocados, pitted, peeled, and sliced |
| 1 | splash Chipotle salsa |
What's your favorite way to stuff a burrito? With breakfast or dinner? Share thoughts below!
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