Breakfast Burrito Recipe

Prep eggs

Crack the eggs into a medium bowl. Add the milk, 1/2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and slightly frothy. This yields tender scrambled eggs.

Cook sausage

Heat a large nonstick skillet over medium-high heat. Add the sliced andouille sausage (no additional oil needed if sausage is fatty). Cook, stirring occasionally, until browned and warmed through, about 4–5 minutes. Transfer sausage to a plate and leave any rendered fat in the pan.

Warm beans

Reduce heat to medium. Add the drained black beans to the skillet with any reserved sausage fat. Stir and cook until heated through, about 2 minutes. Season with a pinch of salt and remove beans to the plate with sausage to keep warm.

Scramble eggs

Wipe the skillet if there is excessive grease, then return to medium-low heat. Add 1 tablespoon of butter and allow to melt. Pour the whisked eggs into the skillet. Let eggs sit undisturbed for 10–15 seconds, then gently stir with a rubber spatula, pushing curds from the edges to the center. Continue gently stirring until eggs are mostly set but still slightly glossy, 2–3 minutes. Taste and add remaining 1/2 tsp salt and remaining 1/2 tsp pepper if desired. Remove eggs to a bowl and keep warm.

Assemble filling

Warm the tortillas one at a time in a dry skillet over medium for 10–15 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. On each warmed tortilla, distribute equal portions of scrambled eggs, browned andouille sausage, warmed black beans, 1/4 cup shredded cheddar, and about 3/4 tablespoon pico de gallo. Sprinkle a little chopped cilantro and add hot sauce if using.

Roll burritos

Fold the bottom edge of the tortilla up over the filling, fold both sides in toward the center, and continue rolling tightly to enclose the filling. Place seam-side down on the skillet and press gently for 30–60 seconds to seal and lightly brown, if desired. Repeat with remaining tortillas.

Make homefries

If using frozen homefries: heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add frozen homefries in a single layer and cook, undisturbed for 3–4 minutes, then stir and continue to cook until crisp and heated through, 6–10 minutes total. Season with 1/2 tsp salt and 1/4 tsp black pepper. If using diced raw potatoes: parboil or microwave until tender-crisp, then pan-fry in oil until crisp and golden, 10–12 minutes.

Make garden salad

Toss the mixed salad greens, halved cherry tomatoes, and sliced cucumber in a bowl with 2 tablespoons olive oil, 1 tablespoon lemon juice or red wine vinegar, and a pinch of salt and pepper. Taste and adjust seasoning.

Place each burrito on a plate with a portion of garden salad or homefries. Garnish with remaining chopped cilantro and serve extra pico de gallo and hot sauce on the side.