For a long time, my homemade burritos were... sad. They fell apart, or they were dry. But after much testing, I found the secret formula: Texture is everything. You need the crunch of the potato, the creaminess of the egg, and a toasted shell to hold it all together.
Here is how to make the best burrito of your life.
Ingredients (Makes 2 huge burritos):
- 2 Large Flour Tortillas (10-12 inch) – Tip: Get the biggest ones you can find.
- 4 Large Eggs (scrambled soft)
- 2 Hash Browns (frozen or homemade) OR 1 cup diced roasted potatoes
- 2-3 Sausages (removed from casing) OR 4 slices of Bacon
- 1/2 cup Cheddar Cheese, grated
- 1/4 Avocado, sliced
- 2 tbsp Salsa or Pico de Gallo (drain the liquid so it doesn't get soggy!)
Instructions:
1. The Crunch Layer
Cook your hash browns or potatoes until they are extra crispy. This texture is crucial. If you are using frozen hash browns, fry them until golden brown.
2. The Protein
In a skillet, cook the sausage meat or bacon. Break the sausage up into small crumbles as it cooks. Remove from the pan but leave a little bit of the fat for flavour.
3. The Eggs
Whisk your eggs and cook them in the same pan on low heat. Keep them soft and slightly undercooked (they will finish cooking inside the hot burrito). Do not overcook them!
4. Warm the Tortilla (Crucial Step!)
Microwave your tortillas for 15 seconds or heat them quickly in a dry pan. A cold tortilla will crack when you roll it. A warm tortilla is stretchy and cooperative.
5. The Assembly
Layer your ingredients in the centre of the tortilla:
Cheese (bottom layer, so it melts)
Hash browns
Meat
Eggs
Avocado & Salsa
6. The Roll & Seal
Fold the sides in, then tuck the bottom flap over the filling and roll it tight like a sleeping bag. Pro-Move: Place the burrito seam-side down in a hot pan for 1-2 minutes. This seals the burrito shut and gives you a delicious crispy crust.
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