Egg Burrito

This breakfast burrito goes all in. Buttermilk scrambled eggs, crispy bacon, refried beans, chili verde, and a heavy-handed pile of mixed shredded cheeses, all rolled up in a grilled flour tortilla and smothered in more green chile sauce.

The buttermilk in the eggs is a small detail that makes a big difference. Even just a splash creates softer, more tender curds than plain scrambled eggs. Pull them off the heat while they’re still slightly wet. They’ll keep cooking from residual heat, and overcooked eggs in a burrito are dry and rubbery.

Grilling the tortilla on a hot surface first is not just for warmth. It makes the tortilla pliable enough to roll without cracking and adds a light char flavor that you’ll notice in every bite.

Kitchen Tips

• Scramble the eggs low and slow, stirring constantly with a spatula. High heat gives you tough, rubbery curds.
• Warm the refried beans before spreading. Cold beans straight from the can tear the tortilla.
• Mix two or three cheeses together (cheddar, Monterey Jack, and pepper jack is a solid combo) for more complex flavor than any single cheese provides.
• Roll tight and tuck the ends in before the microwave zap, or the filling spills out the sides.

Variations

• Swap bacon for spicy chorizo crumbles for a more traditional Mexican breakfast burrito.
• Add diced avocado or a drizzle of crema on top after microwaving.
• Use salsa roja instead of chili verde for a red chile version.