Since moving out of the Los Angeles area years ago there are several foods I miss wholeheartedly and am always in search of…a great breakfast burrito is definitely in the top 5. I don’t know why it is so hard to make and sell a decent breakfast burrito around here, but it feels like a conspiracy against me. So, just like I have had to do with many of my favorite foods from Cali, I now have to make them myself. Since, we recently made ourselves some again, I thought I would share my delicious homemade breakfast burrito recipe with you all today.
These breakfast burritos can be made with a variety of meats like chorizo, leftover steak, carne asada, sausage, or ham. Today though I will be going over how I made my last batch of breakfast burritos where I used ham and sausage, and let me tell you they came out totally awesome!
A Little Sausage
We had about half of a ham steak in the freezer from a breakfast a few weeks back, so I defrosted that along with half a log of Jimmy Dean breakfast sausage we also had in the freezer. I probably should clarify that I do not generally buy the pre-made sausage links. I buy the the little chubs of sausage. I have bought the “brown and serve” links in the past when I am out camping and desperate for breakfast meat only to find that is all the camp store offered. But as a general rule I make my own patties or crumbled sausage at home.
Just as a side note, the last couple times I have tried to be thrifty and bought off brand sausage chubs I found little hard pieces in my patties or breakfast burritos. So, I recommend just sucking it up and getting a trusted name brand like Jimmy Dean, or you can get some from your local butcher.
For the ham I buy the bone in ham steaks from my local grocery store. I was never really a big ham person (well, I’ve always been a big ham), but the past couple years every so often a nice chunk of ham steak all fried up with a little caramelization sounds delicious. This is one of the many things that I have suddenly started to like as I get older.
Ham is nice because if you don’t use it all you can just save the rest for later. It freezes well, and defrosts very easily. I probably wouldn’t leave it frozen for a really long time, but I haven’t had any issues with around 2-4 weeks at a time.
Back to the Burrito
Ok, so lets get to putting this yummy breakfast burrito together. Here is what you will need for this recipe:
- About 1/2 Ham Steak- cubed
- 1/2 Sausage log (about 8oz)
- 3 Eggs
- 1 large or 2 smaller Potatoes- cubed
- 1/2 cup shredded Cheddar
- About 2 tablespoons Cilantro- chopped
- A can of Pinto Beans
- 2 Large Flour Tortillas
- 1 diced Jalapeno (optional)
First thing I do is the potatoes. They take the longest, so I like to get them out of the way. I prefer to dice them up really small. They cook faster and it helps make the burrito more cohesive when you don’t have occasional bites that are just a big chunk of potato.
You can peel them if you want. but I hardly ever do that. Just scrub, dice, and fry. Put about 2 or 3 tablespoons of Canola Oil in the pan and throw in the potatoes. Then crank it up to high. Add salt, pepper, garlic powder, and paprika. Once it is hot and sizzling, turn down the temp to medium and put a lid on it.
Stir it every few minutes to make sure it doesn’t stick. Once the potatoes are done, take the lid off and brown them a little so they have a nice layer of crispy goodness on at least one side of each little piece if possible.
If you have two frying pans you can cook the sausage at the same time as your potatoes. So, in a separate pan on a different burner put your sausage in the pan (no oil) and break it up using a spatula. Cook it on medium. Stir, flip, and continue to break it into smaller chunks frequently. Continue to cook until done and at least little browned tastes best.
While you are cooking your potatoes and sausage you can shred your cheese and chop your cilantro and jalapeno.
Once your potatoes and sausage are done you can clean and reuse those pans to fry your ham cubes in one pan (no oil needed), and crack, whip, and scramble the 3 eggs in the other pan. I recommend stirring in some salt and pepper to your eggs before they are cooked, either in the bowl when combining your eggs, or just after your pour them into the pan.
Tip: If you add just a tiny bit of water to your eggs when stirring them it makes them come out fluffier in the end. Also, do not over stir eggs, just mix with fork gently to combine white and yolk.
When you are cooking your eggs you can pop your pinto beans in the microwave. Keep them in their juice and pour them in a microwave safe bowl. Put a paper towel over it so it doesn’t splatter inside your microwave. I like to heat them them for a minute and stir and then do another minute or two.
Depending on the brand of pinto beans, sometimes the beans are still a little firm. So just make sure to heat them up long enough to soften the beans appropriately.
Side note: One of my favorite things ever is squeezing fresh lemon juice into my pinto beans (with their natural juices) and dipping a tortilla into it…So freakin’ good! (It is the only thing that I can do to ease my cravings for El Pollo Loco- which is an awesome Mexican broiled chicken chain that I also now live far away from and often long for…I have totally stopped typing for like 3 minutes now. Just zoning out and thinking about El Pollo Loco..mmm…)
Ok, I’m back. No more day dreaming for now.
- Dice and Cook Potatoes
- Cook Sausage
- Shred Cheese
- Chop Cilantro
- Chop Jalapenos
- Fry Ham
- Cook Scrambled Eggs
- Heat up Pinto Beans
Putting it all together
Ok, all your ingredients are ready. Time to build your burrito! You can really do it in any order you like. Just remember to do just a little of each item and you will end up with a giant burrito. I say this, because without fail I always put more than I should and then I can’t wrap my burrito. It is really crazy how the ingredients add up and fill that tortilla super quick.
Don’t forget to top off your pile of yummy goodness with some fresh salsa or Pico de Gallo. Of course you can make your own or buy your favorite fresh salsa from the store. My favorite store bought salsa is Salsa Hecho in Pacific Northwest. You can check out my review on that by clicking here. But I often times just make my own Pico de Gallo instead.
I like to try to tuck and roll the tortilla so I can pick it up and eat it, but if you can’t get that to work you can always eat it with a fork.
Spicing Up Your Delicious Homemade Breakfast Burrito
As I mentioned earlier, throwing some freshly diced jalapeno can add a nice little kick. Personally, I like to also add hot sauce. As my website states, I love the Hot Sauce!
For most breakfast foods my favorite hot sauce is the good ‘ol stand by- the original Tabasco. However, I have been on a big Melinda’s Habanero kick lately. It is really a tremendously delicious salsa with a nice spice to it. Not overwhelming, just perfect really! You can check it out in my Hot Sauce Shop!
I hope you enjoy the information here. I know you will love your Delicious Homemade Breakfast Burrito!
If you have any questions, comments, or suggestions I would love to hear from you! Please feel free to leave a comment below and I will get back to you asap. See you soon!