Breakfast Burrito
Flour tortillas filled with scrambled eggs, smoked streaky bacon, waxy potatoes, and mature Cheddar cheese, served with sour cream and hot sauce.
TOTAL TIME
54 min
ACTIVE TIME
54 min
QUANTITY
~1.85 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/19
Tools0/17
Ingredients0/19 gathered · 4 servings
400g
2tbsp
0.5tsp
0.5tsp
200g
1piece
1piece
1piece
2clove
2piece
8piece
60ml
0.5tsp
30g
120g
15g
large, about 25 cm across4piece
30ml
0.5tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 200g | — | — | |
| 6 | | 1piece | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 2clove | — | — | |
| 10 | | 2piece | — | — | |
| 11 | | 8piece | — | — | |
| 12 | | 60ml | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 30g | — | — | |
| 15 | | 120g | — | — | |
| 16 | | 15g | — | — | |
| 17 | | 4piece | large, about 25 cm across | — | |
| 18 | | 30ml | — | — | |
| 19 | | 0.5tbsp | — | — |
Tools19 items
Serveware1 item
Procedure56 steps
1 of 56
Peel the potatoes and lay them on the chopping board.
Waxy potatoes · 400 g
⏱ 1 min
ResultPeeled potatoes2 of 56
Cut the peeled potatoes into roughly 1 cm cubes.
⏱ 1 min
ResultDiced Potatoes3 of 56
Tip the diced potatoes into the large frying pan.
⏱ 8s
ResultDiced Potatoes4 of 56
Pour the vegetable oil over the potatoes.
Vegetable oil · 2 tbsp⏱ 5s
ResultDiced Potatoes and vegetable oil5 of 56
Set the pan over a medium-high heat and fry the potatoes, turning occasionally with a spatula, until deeply golden and crisp on the outside and tender all the way through.
⏱ 15 min
ResultGolden crispy potatoes6 of 56
Sprinkle the smoked paprika over the potatoes.
Smoked paprika · 0.5 tsp⏱ 5s
ResultGolden crispy potatoes and smoked paprika7 of 56
Add the salt to the pan.
Salt · 0.25 tsp⏱ 5s
ResultGolden crispy potatoes and smoked paprika and salt8 of 56
Toss the potatoes in the pan so the smoked paprika and salt coat every piece evenly.
⏱ 20s
ResultSeasoned crispy potatoes9 of 56
Tip the seasoned crispy potatoes onto the plate and set aside.
⏱ 10s
ResultSeasoned crispy potatoes10 of 56
Cut the bacon rashers crossways into roughly 1 cm pieces on a second chopping board, kept for the raw bacon.
Smoked streaky bacon · 200 g⏱ 30s
ResultSliced bacon12 of 56
Fry the bacon over a medium-high heat, stirring occasionally, until the fat has rendered and the pieces are crisp and golden.
⏱ 8 min
ResultCrispy bacon13 of 56
Lift the crispy bacon onto the plate with the potatoes, leaving the rendered fat in the pan.
⏱ 10s
ResultCrispy bacon and seasoned crispy potatoesused in step 1614 of 56
Peel the white onion and discard the papery skin.
White onion · 1 piece⏱ 30s
ResultPeeled onion16 of 56
Tip the diced onion into the pan with the bacon fat.
⏱ 8s
ResultDiced onion and bacon fat17 of 56
Cut the green pepper in half from stem to base.
Green bell pepper · 1 piece⏱ 15s
ResultHalved green bell pepper18 of 56
Scrape out the seeds and white pith from both halves.
⏱ 15s
ResultDeseeded green bell pepper19 of 56
Dice the deseeded pepper halves into small, even pieces.
⏱ 30s
ResultDiced green bell pepper20 of 56
Tip the diced pepper into the pan.
⏱ 8s
ResultDiced green bell pepper and diced onion and bacon fat21 of 56
Cut the jalapeño in half lengthways.
Jalapeño chilli · 1 piece⏱ 10s
ResultHalved jalapeño22 of 56
Scrape out the seeds with the tip of the knife.
⏱ 10s
ResultDeseeded jalapeño23 of 56
Finely chop the deseeded jalapeño halves.
⏱ 20s
ResultFinely chopped jalapeño24 of 56
Tip the finely chopped jalapeño into the pan.
⏱ 8s
ResultDiced green bell pepper mixture25 of 56
Peel the garlic cloves, discarding the skins.
Garlic · 2 clove⏱ 20s
ResultPeeled garlic cloves26 of 56
Mince the peeled garlic cloves as finely as possible.
⏱ 30s
ResultFinely minced garlic27 of 56
Tip the minced garlic into the pan.
⏱ 8s
ResultDiced green bell pepper mixture28 of 56
Set the pan with the bacon fat over a medium heat and cook the onion, pepper, jalapeño and garlic together, stirring frequently, until the onion is soft and translucent and the pepper is tender.
⏱ 6 min
ResultSoftened vegetables29 of 56
Cut the plum tomatoes in half through the equator.
Plum tomatoes · 2 piece⏱ 20s
ResultHalved plum tomatoes30 of 56
Dice each tomato half into rough 1 cm pieces.
⏱ 30s
ResultDiced plum tomatoes31 of 56
Tip the diced tomatoes into the pan.
⏱ 8s
ResultDiced plum tomatoes and softened vegetables32 of 56
Stir the diced tomatoes into the vegetables and cook over a medium heat until the tomatoes have just softened and most of their liquid has evaporated.
⏱ 2 min
ResultCooked tomato and vegetable base33 of 56
Spoon the cooked tomato and vegetable base into the medium bowl and set aside.
⏱ 10s
ResultCooked tomato and vegetable baseused in step 4934 of 56
Crack the eggs into the large bowl, discarding the shells.
Egg · 8 piece
⏱ 20s
ResultEgg35 of 56
Pour the milk into the bowl with the eggs.
Whole milk · 60 ml⏱ 5s
ResultEgg and whole milk36 of 56
Add the salt to the bowl.
Salt · 0.25 tsp⏱ 5s
ResultEgg and whole milk and salt37 of 56
Add the black pepper to the bowl.
Ground black pepper · 0.5 tsp⏱ 5s
ResultEgg mixture38 of 56
Whisk the eggs, milk, salt and pepper together vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
⏱ 30s
ResultSeasoned egg mixtureused in step 4139 of 56
Add the butter to the large frying pan.
Butter · 30 g⏱ 5s
ResultButter40 of 56
Set the pan over a low-medium heat and let the butter melt and foam without browning.
⏱ 1 min
ResultMelted butter41 of 56
Pour the seasoned egg mixture into the pan.
⏱ 8s
ResultSeasoned egg mixture and melted butter42 of 56
Cook the eggs over a low heat, drawing the spatula slowly through the mixture in wide, lazy folds and taking the pan off the heat for a few seconds whenever the eggs begin to set too quickly, until they are just barely set in large, creamy curds — remove them while they still look slightly underdone.
⏱ 3 min
ResultSoftly scrambled eggs43 of 56
Spoon the softly scrambled eggs into the small bowl and set aside.
⏱ 10s
ResultSoftly scrambled eggs44 of 56
Grate the cheddar on the coarse side of the grater into a second medium bowl.
Mature Cheddar cheese · 120 g
⏱ 1 min
ResultGrated cheddar45 of 56
Gather the coriander into a tight bunch, finely chop the leaves and tender stems, and sweep them into a pile on the board.
Fresh coriander · 15 g⏱ 30s
ResultFinely chopped corianderused in step 5446 of 56
Place the first tortilla flat in the large frying pan.
Flour tortillas · 4 piece⏱ 8s
ResultToasted quesadillas47 of 56
Warm each tortilla in the dry pan over a medium heat for about 20–30 seconds per side until pliable and lightly toasted, then stack them on the chopping board.
⏱ 2 min
ResultWarmed tortillas48 of 56
Lay one warmed tortilla flat on the board and spoon a generous quarter of the scrambled eggs down the centre, leaving about 5 cm clear at the sides and bottom for folding.
⏱ 20s
ResultSoftly scrambled eggs49 of 56
Spoon a quarter of the cooked tomato and vegetable base over the eggs.
⏱ 15s
ResultCooked tomato and vegetable base and softly scrambled eggs50 of 56
Scatter a quarter of the crispy potatoes and a quarter of the crispy bacon over the filling.
⏱ 10s
ResultCrispy bacon and seasoned crispy potatoesused in step 5651 of 56
Scatter a quarter of the grated cheddar evenly over everything on the tortilla, leaving the rest in the bowl for the remaining burritos.
⏱ 10s
ResultGrated cheddarused in step 5652 of 56
Spoon the sour cream along the length of the filling.
Sour cream · 30 ml⏱ 8s
ResultSour creamused in step 5653 of 56
Drizzle the hot sauce over the filling.
Hot sauce · 0.5 tbspSour cream · step 52⏱ 5s
ResultDressed burrito fillingused in step 5654 of 56
Scatter a quarter of the finely chopped coriander over the filling.
⏱ 8s
ResultFully dressed burrito fillingused in step 5655 of 56
Fold the two short sides of the tortilla in over the filling, then fold up the bottom edge tightly over the filling and roll the whole thing away from you into a firm, compact cylinder, keeping the sides tucked in as you go.
⏱ 30s
56 of 56
Repeat the filling and wrapping with the remaining 3 tortillas to make 4 burritos in total.
Crispy bacon and seasoned crispy potatoes · step 50Grated cheddar · step 51Sour cream · step 52Dressed burrito filling · step 53Fully dressed burrito filling · step 54
⏱ 3 min
ResultAll wrapped breakfast burritosTotal Time54 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 400 g | | Peel the potatoes and lay them on the chopping board.⏱ 1 minResultPeeled potatoes |
| 2 | Peeled potatoesstep 1 | | Cut the peeled potatoes into roughly 1 cm cubes.⏱ 1 minResultDiced Potatoes |
| 3 | Diced Potatoesstep 2 | | Tip the diced potatoes into the large frying pan.⏱ 8sResultDiced Potatoes |
| 4 | 2 tbsp | | Pour the vegetable oil over the potatoes.⏱ 5sResultDiced Potatoes and vegetable oil |
| 5 | — | | Set the pan over a medium-high heat and fry the potatoes, turning occasionally with a spatula, until deeply golden and crisp on the outside and tender all the way through.⏱ 15 minResultGolden crispy potatoes |
| 6 | 0.5 tsp | | Sprinkle the smoked paprika over the potatoes.⏱ 5sResultGolden crispy potatoes and smoked paprika |
| 7 | 0.25 tsp | | Add the salt to the pan.⏱ 5sResultGolden crispy potatoes and smoked paprika and salt |
| 8 | — | | Toss the potatoes in the pan so the smoked paprika and salt coat every piece evenly.⏱ 20sResultSeasoned crispy potatoes |
| 9 | Seasoned crispy potatoesstep 8 | | Tip the seasoned crispy potatoes onto the plate and set aside.⏱ 10sResultSeasoned crispy potatoes |
| 10 | 200 g | | Cut the bacon rashers crossways into roughly 1 cm pieces on a second chopping board, kept for the raw bacon.⏱ 30sResultSliced bacon |
| 11 | Sliced baconstep 10 | | Tip the bacon pieces into the large frying pan.⏱ 8sResultSliced bacon |
| 12 | — | | Fry the bacon over a medium-high heat, stirring occasionally, until the fat has rendered and the pieces are crisp and golden.⏱ 8 minResultCrispy bacon |
| 13 | Crispy baconstep 12 | | Lift the crispy bacon onto the plate with the potatoes, leaving the rendered fat in the pan.⏱ 10sResultCrispy bacon and seasoned crispy potatoesused in step 16 |
| 14 | 1 piece | | Peel the white onion and discard the papery skin.⏱ 30sResultPeeled onion |
| 15 | Peeled onionstep 14 | | Dice the peeled onion into small, even pieces.⏱ 45sResultDiced onion |
| 16 | Crispy bacon and seasoned crispy potatoesstep 13 | | Tip the diced onion into the pan with the bacon fat.⏱ 8sResultDiced onion and bacon fat |
| Diced onionstep 15 | |||
| 17 | 1 piece | | Cut the green pepper in half from stem to base.⏱ 15sResultHalved green bell pepper |
| 18 | Halved green bell pepperstep 17 | | Scrape out the seeds and white pith from both halves.⏱ 15sResultDeseeded green bell pepper |
| 19 | Deseeded green bell pepperstep 18 | | Dice the deseeded pepper halves into small, even pieces.⏱ 30sResultDiced green bell pepper |
| 20 | Diced green bell pepperstep 19 | | Tip the diced pepper into the pan.⏱ 8sResultDiced green bell pepper and diced onion and bacon fat |
| 21 | 1 piece | | Cut the jalapeño in half lengthways.⏱ 10sResultHalved jalapeño |
| 22 | Halved jalapeñostep 21 | | Scrape out the seeds with the tip of the knife.⏱ 10sResultDeseeded jalapeño |
| 23 | Deseeded jalapeñostep 22 | | Finely chop the deseeded jalapeño halves.⏱ 20sResultFinely chopped jalapeño |
| 24 | Finely chopped jalapeñostep 23 | | Tip the finely chopped jalapeño into the pan.⏱ 8sResultDiced green bell pepper mixture |
| 25 | 2 clove | | Peel the garlic cloves, discarding the skins.⏱ 20sResultPeeled garlic cloves |
| 26 | Peeled garlic clovesstep 25 | | Mince the peeled garlic cloves as finely as possible.⏱ 30sResultFinely minced garlic |
| 27 | Finely minced garlicstep 26 | | Tip the minced garlic into the pan.⏱ 8sResultDiced green bell pepper mixture |
| 28 | — | | Set the pan with the bacon fat over a medium heat and cook the onion, pepper, jalapeño and garlic together, stirring frequently, until the onion is soft and translucent and the pepper is tender.⏱ 6 minResultSoftened vegetables |
| 29 | 2 piece | | Cut the plum tomatoes in half through the equator.⏱ 20sResultHalved plum tomatoes |
| 30 | Halved plum tomatoesstep 29 | | Dice each tomato half into rough 1 cm pieces.⏱ 30sResultDiced plum tomatoes |
| 31 | Diced plum tomatoesstep 30 | | Tip the diced tomatoes into the pan.⏱ 8sResultDiced plum tomatoes and softened vegetables |
| 32 | — | | Stir the diced tomatoes into the vegetables and cook over a medium heat until the tomatoes have just softened and most of their liquid has evaporated.⏱ 2 minResultCooked tomato and vegetable base |
| 33 | Cooked tomato and vegetable basestep 32 | | Spoon the cooked tomato and vegetable base into the medium bowl and set aside.⏱ 10sResultCooked tomato and vegetable baseused in step 49 |
| 34 | 8 piece | | Crack the eggs into the large bowl, discarding the shells.⏱ 20sResultEgg |
| 35 | 60 ml | | Pour the milk into the bowl with the eggs.⏱ 5sResultEgg and whole milk |
| 36 | 0.25 tsp | | Add the salt to the bowl.⏱ 5sResultEgg and whole milk and salt |
| 37 | 0.5 tsp | | Add the black pepper to the bowl.⏱ 5sResultEgg mixture |
| 38 | — | | Whisk the eggs, milk, salt and pepper together vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.⏱ 30sResultSeasoned egg mixtureused in step 41 |
| 39 | 30 g | | Add the butter to the large frying pan.⏱ 5sResultButter |
| 40 | — | | Set the pan over a low-medium heat and let the butter melt and foam without browning.⏱ 1 minResultMelted butter |
| 41 | Seasoned egg mixturestep 38 | | Pour the seasoned egg mixture into the pan.⏱ 8sResultSeasoned egg mixture and melted butter |
| 42 | — | | Cook the eggs over a low heat, drawing the spatula slowly through the mixture in wide, lazy folds and taking the pan off the heat for a few seconds whenever the eggs begin to set too quickly, until they are just barely set in large, creamy curds — remove them while they still look slightly underdone.⏱ 3 minResultSoftly scrambled eggs |
| 43 | Softly scrambled eggsstep 42 | | Spoon the softly scrambled eggs into the small bowl and set aside.⏱ 10sResultSoftly scrambled eggs |
| 44 | 120 g | | Grate the cheddar on the coarse side of the grater into a second medium bowl.⏱ 1 minResultGrated cheddar |
| 45 | 15 g | | Gather the coriander into a tight bunch, finely chop the leaves and tender stems, and sweep them into a pile on the board.⏱ 30sResultFinely chopped corianderused in step 54 |
| 46 | 4 piece | | Place the first tortilla flat in the large frying pan.⏱ 8sResultToasted quesadillas |
| 47 | — | | Warm each tortilla in the dry pan over a medium heat for about 20–30 seconds per side until pliable and lightly toasted, then stack them on the chopping board.⏱ 2 minResultWarmed tortillas |
| 48 | Warmed tortillasstep 47 | | Lay one warmed tortilla flat on the board and spoon a generous quarter of the scrambled eggs down the centre, leaving about 5 cm clear at the sides and bottom for folding.⏱ 20sResultSoftly scrambled eggs |
| 49 | Cooked tomato and vegetable basestep 33 | | Spoon a quarter of the cooked tomato and vegetable base over the eggs.⏱ 15sResultCooked tomato and vegetable base and softly scrambled eggs |
| 50 | — | | Scatter a quarter of the crispy potatoes and a quarter of the crispy bacon over the filling.⏱ 10sResultCrispy bacon and seasoned crispy potatoesused in step 56 |
| 51 | — | | Scatter a quarter of the grated cheddar evenly over everything on the tortilla, leaving the rest in the bowl for the remaining burritos.⏱ 10sResultGrated cheddarused in step 56 |
| 52 | 30 ml | | Spoon the sour cream along the length of the filling.⏱ 8sResultSour creamused in step 56 |
| 53 | 0.5 tbsp | | Drizzle the hot sauce over the filling.⏱ 5sResultDressed burrito fillingused in step 56 |
| Sour creamstep 52 | |||
| 54 | Finely chopped corianderstep 45 | | Scatter a quarter of the finely chopped coriander over the filling.⏱ 8sResultFully dressed burrito fillingused in step 56 |
| Dressed burrito fillingstep 53 | |||
| 55 | — | | Fold the two short sides of the tortilla in over the filling, then fold up the bottom edge tightly over the filling and roll the whole thing away from you into a firm, compact cylinder, keeping the sides tucked in as you go.⏱ 30s |
| 56 | Crispy bacon and seasoned crispy potatoesstep 50 | | Repeat the filling and wrapping with the remaining 3 tortillas to make 4 burritos in total.⏱ 3 minResultAll wrapped breakfast burritos |
| Grated cheddarstep 51 | |||
| Sour creamstep 52 | |||
| Dressed burrito fillingstep 53 | |||
| Fully dressed burrito fillingstep 54 | |||
| Total Time | 54 min | ||
Serving
- Transfer the burritos seam-side down onto the serving board and serve immediately while hot.
Nutritionper serving
Estimated · pre-cooking · 90% ingredients covered
| Nutrient | Per serving |
|---|---|
| 839kcal | |
| 40g | |
| 55g | |
| 22g | |
| 46g | |
| 6g | |
| 4g | |
| 1,544mg |
Ingredients0/19
Tools0/17
Recipe
Breakfast Burrito
Flour tortillas filled with scrambled eggs, smoked streaky bacon, waxy potatoes, and mature Cheddar cheese, served with sour cream and hot sauce.
What you’ll doYou will fry potatoes until crisp, then bacon until rendered, building a flavoured vegetable base with onion, peppers, jalapeño, garlic and tomatoes. Separately, you'll scramble eggs gently into creamy curds, then warm flour tortillas and fill each with a quarter of the eggs, vegetables, potatoes, bacon, cheese, sour cream, hot sauce and coriander before rolling them tightly closed.
Serves4
Total54 min
LevelMedium
Ingredients
- Waxy potatoes400 g
- Vegetable oil2 tbsp
- Smoked paprika0.5 tsp
- Salt0.5 tsp
- Smoked streaky bacon200 g
- White onion1 piece
- Green bell pepper1 piece
- Jalapeño chilli1 piece
- Garlic2 clove
- Plum tomatoes2 piece
- Egg8 piece
- Whole milk60 ml
- Ground black pepper0.5 tsp
- Butter30 g
- Mature Cheddar cheese120 g
- Fresh coriander15 g
- Flour tortillas, large, about 25 cm across4 piece
- Sour cream30 ml
- Hot sauce0.5 tbsp
Tools
Serving boardSpoonTongsSmall bowlLarge frying panChef's knifeMedium bowl 1 (medium bowl)Cheddar bowl (medium bowl)Silicone spatulaLarge bowlCling filmSpatulaWhiskWooden spoonGraterPeelerPlateBreakfast burritos board (chopping board)Bacon board (chopping board)
Method
1
Peel the potatoes and lay them on the chopping board.
1 minBreakfast burritos board (chopping board), PeelerWaxy potatoes · 400 g
2
Cut the peeled potatoes into roughly 1 cm cubes.
1 minBreakfast burritos board (chopping board), Chefs knifePeeled potatoes · step 1
3
Tip the diced potatoes into the large frying pan.
8sLarge frying panDiced Potatoes · step 2
4
Pour the vegetable oil over the potatoes.
5sLarge frying panVegetable oil · 2 tbsp
5
Set the pan over a medium-high heat and fry the potatoes, turning occasionally with a spatula, until deeply golden and crisp on the outside and tender all the way through.
15 minLarge frying pan, Spatula
6
Sprinkle the smoked paprika over the potatoes.
5sLarge frying panSmoked paprika · 0.5 tsp
7
Add the salt to the pan.
5sLarge frying panSalt · 0.25 tsp
8
Toss the potatoes in the pan so the smoked paprika and salt coat every piece evenly.
20sLarge frying pan, Tongs
9
Tip the seasoned crispy potatoes onto the plate and set aside.
10sPlateSeasoned crispy potatoes · step 8
10
Cut the bacon rashers crossways into roughly 1 cm pieces on a second chopping board, kept for the raw bacon.
30sBacon board (chopping board), Chefs knifeSmoked streaky bacon · 200 g
11
Tip the bacon pieces into the large frying pan.
8sLarge frying panSliced bacon · step 10
12
Fry the bacon over a medium-high heat, stirring occasionally, until the fat has rendered and the pieces are crisp and golden.
8 minLarge frying pan, Wooden spoon
13
Lift the crispy bacon onto the plate with the potatoes, leaving the rendered fat in the pan.
Result · Crispy bacon and seasoned crispy potatoes · used in step 16
10sPlateCrispy bacon · step 12
14
Peel the white onion and discard the papery skin.
30sBreakfast burritos board (chopping board), Chefs knifeWhite onion · 1 piece
15
Dice the peeled onion into small, even pieces.
45sBreakfast burritos board (chopping board), Chefs knifePeeled onion · step 14
16
Tip the diced onion into the pan with the bacon fat.
8sLarge frying panCrispy bacon and seasoned crispy potatoes · step 13Diced onion · step 15
17
Cut the green pepper in half from stem to base.
15sBreakfast burritos board (chopping board), Chefs knifeGreen bell pepper · 1 piece
18
Scrape out the seeds and white pith from both halves.
15sBreakfast burritos board (chopping board), Chefs knifeHalved green bell pepper · step 17
19
Dice the deseeded pepper halves into small, even pieces.
30sBreakfast burritos board (chopping board), Chefs knifeDeseeded green bell pepper · step 18
20
Tip the diced pepper into the pan.
8sLarge frying panDiced green bell pepper · step 19
21
Cut the jalapeño in half lengthways.
10sBreakfast burritos board (chopping board), Chefs knifeJalapeño chilli · 1 piece
22
Scrape out the seeds with the tip of the knife.
10sBreakfast burritos board (chopping board), Chefs knifeHalved jalapeño · step 21
23
Finely chop the deseeded jalapeño halves.
20sBreakfast burritos board (chopping board), Chefs knifeDeseeded jalapeño · step 22
24
Tip the finely chopped jalapeño into the pan.
8sLarge frying panFinely chopped jalapeño · step 23
25
Peel the garlic cloves, discarding the skins.
20sBreakfast burritos board (chopping board), Chefs knifeGarlic · 2 clove
26
Mince the peeled garlic cloves as finely as possible.
30sBreakfast burritos board (chopping board), Chefs knifePeeled garlic cloves · step 25
27
Tip the minced garlic into the pan.
8sLarge frying panFinely minced garlic · step 26
28
Set the pan with the bacon fat over a medium heat and cook the onion, pepper, jalapeño and garlic together, stirring frequently, until the onion is soft and translucent and the pepper is tender.
6 minLarge frying pan, Wooden spoon
29
Cut the plum tomatoes in half through the equator.
20sBreakfast burritos board (chopping board), Chefs knifePlum tomatoes · 2 piece
30
Dice each tomato half into rough 1 cm pieces.
30sBreakfast burritos board (chopping board), Chefs knifeHalved plum tomatoes · step 29
31
Tip the diced tomatoes into the pan.
8sLarge frying panDiced plum tomatoes · step 30
32
Stir the diced tomatoes into the vegetables and cook over a medium heat until the tomatoes have just softened and most of their liquid has evaporated.
2 minLarge frying pan, Wooden spoon
33
Spoon the cooked tomato and vegetable base into the medium bowl and set aside.
Result · Cooked tomato and vegetable base · used in step 49
10sMedium bowl 1 (medium bowl)Cooked tomato and vegetable base · step 32
34
Crack the eggs into the large bowl, discarding the shells.
20sLarge bowlEgg · 8 piece
35
Pour the milk into the bowl with the eggs.
5sLarge bowlWhole milk · 60 ml
36
Add the salt to the bowl.
5sLarge bowlSalt · 0.25 tsp
37
Add the black pepper to the bowl.
5sLarge bowlGround black pepper · 0.5 tsp
38
Whisk the eggs, milk, salt and pepper together vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
Result · Seasoned egg mixture · used in step 41
30sLarge bowl, Whisk
39
Add the butter to the large frying pan.
5sLarge frying panButter · 30 g
40
Set the pan over a low-medium heat and let the butter melt and foam without browning.
1 minLarge frying pan
41
Pour the seasoned egg mixture into the pan.
8sLarge frying panSeasoned egg mixture · step 38
42
Cook the eggs over a low heat, drawing the spatula slowly through the mixture in wide, lazy folds and taking the pan off the heat for a few seconds whenever the eggs begin to set too quickly, until they are just barely set in large, creamy curds — remove them while they still look slightly underdone.
3 minLarge frying pan, Silicone spatula
43
Spoon the softly scrambled eggs into the small bowl and set aside.
10sSmall bowlSoftly scrambled eggs · step 42
44
Grate the cheddar on the coarse side of the grater into a second medium bowl.
1 minCheddar bowl (medium bowl), GraterMature Cheddar cheese · 120 g
45
Gather the coriander into a tight bunch, finely chop the leaves and tender stems, and sweep them into a pile on the board.
Result · Finely chopped coriander · used in step 54
30sBreakfast burritos board (chopping board), Chefs knifeFresh coriander · 15 g
46
Place the first tortilla flat in the large frying pan.
8sLarge frying panFlour tortillas · 4 piece
47
Warm each tortilla in the dry pan over a medium heat for about 20–30 seconds per side until pliable and lightly toasted, then stack them on the chopping board.
2 minLarge frying pan
48
Lay one warmed tortilla flat on the board and spoon a generous quarter of the scrambled eggs down the centre, leaving about 5 cm clear at the sides and bottom for folding.
20sBreakfast burritos board (chopping board), SpoonWarmed tortillas · step 47
49
Spoon a quarter of the cooked tomato and vegetable base over the eggs.
15sBreakfast burritos board (chopping board), SpoonCooked tomato and vegetable base · step 33
50
Scatter a quarter of the crispy potatoes and a quarter of the crispy bacon over the filling.
Result · Crispy bacon and seasoned crispy potatoes · used in step 56
10sBreakfast burritos board (chopping board)
51
Scatter a quarter of the grated cheddar evenly over everything on the tortilla, leaving the rest in the bowl for the remaining burritos.
Result · Grated cheddar · used in step 56
10sBreakfast burritos board (chopping board)
52
Spoon the sour cream along the length of the filling.
Result · Sour cream · used in step 56
8sBreakfast burritos board (chopping board)Sour cream · 30 ml
53
Drizzle the hot sauce over the filling.
Result · Dressed burrito filling · used in step 56
5sBreakfast burritos board (chopping board), SpoonHot sauce · 0.5 tbsp
54
Scatter a quarter of the finely chopped coriander over the filling.
Result · Fully dressed burrito filling · used in step 56
8sBreakfast burritos board (chopping board)Finely chopped coriander · step 45Dressed burrito filling · step 53
55
Fold the two short sides of the tortilla in over the filling, then fold up the bottom edge tightly over the filling and roll the whole thing away from you into a firm, compact cylinder, keeping the sides tucked in as you go.
30sBreakfast burritos board (chopping board), Cling film
56
Repeat the filling and wrapping with the remaining 3 tortillas to make 4 burritos in total.
3 minBreakfast burritos board (chopping board)Crispy bacon and seasoned crispy potatoes · step 50Grated cheddar · step 51Sour cream · step 52Dressed burrito filling · step 53Fully dressed burrito filling · step 54
57
Transfer the burritos seam-side down onto the serving board and serve immediately while hot.
Result · Breakfast Burrito
10sServing board
Printed 11 October 2026