I've got a breakfast burrito addiction, and I haven't been happier since my TED Talks addiction or fatter since my foccacia flatbread addiction. I can't stop making breakfast burritos. Every morning at this point I'm just churning out breakfast burritos like a damn burrito slut, which funny enough was my nick name in high school.
I call this a "basic bitch" burrito because it's simple and classic...I also just thought it was funny. But look, this burrito is totally amazing and will rule your 8 a.m. (or your 2 a.m. if you're a stoner). It's all about combining perfectly executed scrambled eggs with the right amount of cheese and beans and grilling it all in a warm n' toasty flour tortilla that's got a slight buttery crunch and a chewy bite. I've outlined some of my favorite burrito do's and dont's below, in case you want some burritospiration.
Requirements for a good breakfast burrito:
- Full of creamy scrambled eggs. You'd think this would be pretty hard to f-up, but shockingly, a lot of restaurants either skimp on the egg, or they use a proper amount of overcooked, dry scrambled eggs. You want a nice amount of luscious, buttery, velvety eggs, aiiiight?
- Cheesy. Not so cheesy that you've got a pool of grease on your lap after you eat it, but cheesy enough so that a thin string of cheese connects your mouth to your burrito every third bite or so.
- Grilled in butter. This is v important and creates the most beautiful, crunchy crust.
- Not too many beans. This ain't a damn PETA luncheon, it's your breakfast! Oh, and definitely don't put rice anywhere near my breakfast burrito. We can talk about potatoes, but don't push the issue.
- Salsa and sour cream should be within an arm's reach for dipping, if not wrapped within the warm blankets of tortilla.
Now that I've come out of the closet as a burrito freak - and maybe a #burritobully - here's a recipe.
Grilled Basic Bitch Breakfast Burrito
- 11" inch flour tortilla
- 2 eggs
- 1 T unsalted butter + 1 t for grilling the burrito
- 1/4 small white onion, chopped
- 1/2 jalapeno, chopped (omit this if you aren't into spicy things)
- 1/4 cup canned black beans, rinsed of the weird can juices
- 1/3 cup shredded colby jack or "Mexican blend" cheese
- 1 T cilantro, minced
- 2 T sour cream
- 2 T salsa
- salt n peppa
- Place 1/2 tablespoon of butter in an 8" or 9" cast iron or non-stick skillet on medium heat. Add the onion, jalapeno, cilantro, and a sprinkle of salt, and saute for about 3 minutes, until slightly translucent. Add the black beans and give a good stir, saute for an additional minute. Transfer bean and veggie mix to a heat-proof bowl and set aside.
- Add another 1/2 T butter to the cast iron, still over medium heat, and let melt until it begins to brown, about 3 minutes. While the butter is browning, whisk together the eggs* with a pinch of salt and cracked black pepper. Once the butter has browned slightly, lower the heat to low and add the eggs. Use a rubber spatula to gently fold the eggs over each other until fully cooked. They should look like little velvet ribbons of egg, with a slight shine, which is how you know they haven't yet dried out. Don't let them get overcooked! Remove from the pan as soon as they appear done but still slightly wet (sorry gross word usage but it's real OK) and set aside in a small bowl.
- Place the flour tortilla on a clean work surface or plate. In the center of the tortilla, place the cheese, followed by the beans, and then the egg. Add the sour cream and salsa if desired, or reserve them for dipping (or both!). Fold the tortilla, from the bottom, over the insides. Then, fold both the left and right side in, and finish rolling.
- Place the teaspoon of butter into the cast iron over medium heat. Place the burrito into the pan, fold-side down and let grill until golden brown, about 2 minutes. Flip and grill opposite side. Remove from skillet and serve, or wrap in aluminum foil for an on-the-go breakfast.
*whisk the eggs for about 1 minute, until frothy, this helps give them a nice velvety texture when cooked.