The Perfect Breakfast Burrito (3 Ways)

Crack the eggs into a bowl and whisk until thoroughly combined.

Add the eggs to the pan and immediately begin stirring.

Cook over medium heat, stirring until the eggs are cooked through and hold together on a spatula.

Season to taste with salt and pepper.

Place the bacon onto an aluminum foil-lined baking sheet and into a cold oven (completely turned off) then turn to 450℉ and cook for 20-25 minutes.

For the pico, in a large bowl combine and mix diced tomatoes, diced jalapenos, diced sweet onion, chopped cilantro, juice and zest of a lime, a glug of olive oil, and salt and pepper to taste.

For optional hash browns, peel, grate, rinse under cold water, remove as much moisture, and in a medium skillet over medium heat in melted unsalted butter cook for 3-4 minutes on both sides.

On a tortilla, place as many scrambled eggs as desired followed by bacon, grated sharp cheddar, topped with pico and hash browns.

Fold in the edges and roll from the bottom tightly.

Griddle the burrito in a nonstick pan set over medium heat for 1-2 minutes per side before serving.

For the mornay sauce, melt the butter in a medium saucepan over medium heat. Once melted, whisk in all-purpose flour. Keep whisking and cooking for 30 seconds before adding whole milk - keep heating and whisking. Once thickened, add grated gruyere. Keep whisking until melted. Turn off the heat, and whisk in cayenne powder, grated nutmeg, and salt, and pepper to taste.

For peppers and onions, heat a pan with olive oil over medium-high heat. Once hot, add in the peppers and onions, season with salt, and cook for 7 minutes stirring/tossing occasionally.

For the steak, pat dry the steak, season with salt, and pepper on both sides. Toss in a ripping hot pan, sear until golden brown on both sides, add aromatics, and base repeatedly with butter just until medium-rare. Cut steak to the desired thickness.

For assembly, top the tortilla with some eggs, sliced steak, peppers, onions, and a generous drizzle of the spicy mornay sauce. Wrap and griddle before serving.

Begin by assembling the tortilla with eggs, fillings of choice (ham in the video), grated cheddar cheese, sliced avocado, flaky salt, pico de gallo, and roll up tightly.

In a large cast-iron pan, fill it with oil about 1.5” deep, and heated to 360℉.

Lay burrito into the oil seam-side down and fry for 1 - 2 minutes on each side until golden and crispy.

Drain on a wire rack set in a rimmed baking sheet.

For the spicy crema, combine sour cream, mayonnaise, sambal, smoked paprika, salt, garlic powder, and an optional drizzle of hot sauce. Whisk until combined.

Place chimichanga on a plate, drizzle on the spicy crema sauce, topped with a fried sunnyside up egg, crumbled cotija, diced avocado, pickled onions, and garnished with fresh cilantro.