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Breakfast Burritos

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Loaded with eggs, meat, vegetables, and cheese, a hearty breakfast burrito recipe seems like the perfect way to start the day on the right foot. But with all those components, burritos can be time consuming to prepare. To simplify this breakfast burritos recipe, we cooked all the components in the same pan, using a nonstick skillet large enough to accommodate all the ingredients. We cooked the sausage and vegetables together and removed them from the skillet before cooking the eggs. Careful not to overstir the eggs, we used a heatproof rubber spatula to push, lift, and folded the eggs back and forth across the skillet. The best flavor for our breakfast burritos recipes was obtained from Mexican chorizo, a spicy, garlicky fresh sausage. To prevent the tortillas from ripping when we rolled the burritos, we “steamed” them in the microwave first.

Serves 6

If chorizo is unavailable, you can substitute andouille, kielbasa, or hot Italian sausage. We found the burritos were easiest to eat when sliced in half. That said, they could also make a convenient meal on-the-go if left whole and wrapped tightly in foil. Whole, lowfat, or skim milk can be substituted for the half-and-half.

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