Breakfast Burritos
4 servings15 min prep15 min cookEasy
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The Tale of Breakfast Burritos
Story updated
Breakfast burritos emerged in the American Southwest, particularly New Mexico and California, blending Mexican burrito traditions with American breakfast ingredients like eggs, bacon, and hash browns. Tucson and Santa Fe both claim early roots in the mid-20th century, though nationwide fast-food popularity came later, in the 1990s.
Ingredients
Scale:· 4 servings
- 8 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tbsp butter
- 1/2 lb breakfast sausage, casings removed
- 1 cup shredded cheddar cheese
- 1 cup diced cooked potatoes
- 4 large flour tortillas
- Salsa, for serving
Instructions
- 1Whisk the eggs, milk, salt, and pepper together in a bowl and set aside.
- 2Brown the sausage in a large skillet over medium heat, breaking it into crumbles, until fully cooked, about 6 minutes. Remove and set aside, leaving any rendered fat in the pan.
- 3Add the butter to the skillet and pour in the eggs, scrambling gently over medium-low heat until just set, about 3 minutes. Return the sausage to the pan along with the diced potatoes and stir to combine.
- 4Warm the tortillas briefly in a dry skillet or microwave so they fold without cracking.
- 5Divide the egg and sausage mixture among the tortillas and top each with shredded cheese.
- 6Fold in the sides of each tortilla, then roll tightly from the bottom to enclose the filling. Serve with salsa.
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