California Breakfast Burrito
California Breakfast Burrito
Ingredients
For the Chipotle Aioli
- 1/2 cup mayonnaise
- 1 tablespoon chipotle peppers in adobo sauce, sauce only, from 1-2 peppers
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Chorizo Scramble
- 1/2 pound Mexican chorizo, casings removed
- 8 large eggs
- 1 cup Monterey Jack cheese, shredded
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Burrito Assembly
- 8 slices bacon, cooked crispy
- 4 hash brown patties, cooked golden brown
- 4 flour tortillas, large, 10-12 inch
- 2 avocado, large, sliced
- 1/2 cup chunky red salsa
- 1 tablespoon vegetable oil, or butter, for toasting
For Serving
- hot sauce, as needed
Instructions
- 1
Prepare the Chipotle Aioli: In a small bowl, whisk together the mayonnaise, chipotle peppers in adobo sauce, lime juice, and salt until smooth. Set aside.
⏱️ 5 min
- 2
Cook the Bacon: Heat a large skillet over medium heat. Add the bacon slices and cook until crispy. Remove bacon from skillet, place on a paper towel-lined plate to drain excess fat. Once cooled, break into pieces.
⏱️ 10 min
- 3
Cook the Hash Browns: In the same skillet (or a separate one), cook the hash brown patties according to package directions until golden brown and crispy on both sides. You may need to add a little oil if the skillet is dry. Set aside.
⏱️ 12 min
- 4
Cook the Chorizo: In the same skillet, add the chorizo (casings removed) and cook over medium-high heat, breaking it up with a spoon, until fully cooked and browned, about 8-10 minutes. Drain any excess fat and transfer the cooked chorizo to a plate.
⏱️ 10 min
- 5
Scramble the Eggs: Wipe the skillet clean if needed. Melt 1 tablespoon of butter over medium heat. Whisk the large eggs with salt and black pepper. Pour into the hot skillet and cook, stirring occasionally, until just set and fluffy. Stir in the cooked chorizo and shredded Monterey Jack cheese until the cheese is melted and combined.
⏱️ 5 min
- 6
Warm the Tortillas: Briefly warm the large flour tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or microwave for 15-30 seconds, to make them more pliable.
⏱️ 2 min
- 7
Assemble the Burritos: Lay a warm tortilla flat on a clean surface. Spread a generous amount of chipotle aioli across the center of the tortilla. Top with a portion of the cheesy chorizo scramble, two pieces of crispy bacon, one hash brown patty, several slices of avocado, and a spoonful of chunky red salsa.
⏱️ 8 min
- 8
Fold and Roll: To fold, bring the bottom edge of the tortilla up and over the filling. Fold in the sides, then tightly roll the burrito from the bottom up, tucking in the filling as you go, to create a compact burrito.
⏱️ 2 min
- 9
Toast the Burritos: Heat 1 tablespoon of vegetable oil or butter in a clean skillet over medium heat. Place the rolled burritos seam-side down in the skillet and cook for 2-3 minutes per side, or until golden brown and slightly crispy. Repeat for all burritos.
⏱️ 10 min
- 10
Serve: Carefully slice each toasted burrito in half. Serve immediately, with extra hot sauce on the side if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
California Breakfast Burrito
Ingredients
For the Chipotle Aioli
- 1/2 cup mayonnaise
- 1 tablespoon chipotle peppers in adobo sauce, sauce only, from 1-2 peppers
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For the Chorizo Scramble
- 1/2 pound Mexican chorizo, casings removed
- 8 large eggs
- 1 cup Monterey Jack cheese, shredded
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Burrito Assembly
- 8 slices bacon, cooked crispy
- 4 hash brown patties, cooked golden brown
- 4 flour tortillas, large, 10-12 inch
- 2 avocado, large, sliced
- 1/2 cup chunky red salsa
- 1 tablespoon vegetable oil, or butter, for toasting
For Serving
- hot sauce, as needed
Instructions
- 1
Prepare the Chipotle Aioli: In a small bowl, whisk together the mayonnaise, chipotle peppers in adobo sauce, lime juice, and salt until smooth. Set aside.
⏱️ 5 min - 2
Cook the Bacon: Heat a large skillet over medium heat. Add the bacon slices and cook until crispy. Remove bacon from skillet, place on a paper towel-lined plate to drain excess fat. Once cooled, break into pieces.
⏱️ 10 min - 3
Cook the Hash Browns: In the same skillet (or a separate one), cook the hash brown patties according to package directions until golden brown and crispy on both sides. You may need to add a little oil if the skillet is dry. Set aside.
⏱️ 12 min - 4
Cook the Chorizo: In the same skillet, add the chorizo (casings removed) and cook over medium-high heat, breaking it up with a spoon, until fully cooked and browned, about 8-10 minutes. Drain any excess fat and transfer the cooked chorizo to a plate.
⏱️ 10 min - 5
Scramble the Eggs: Wipe the skillet clean if needed. Melt 1 tablespoon of butter over medium heat. Whisk the large eggs with salt and black pepper. Pour into the hot skillet and cook, stirring occasionally, until just set and fluffy. Stir in the cooked chorizo and shredded Monterey Jack cheese until the cheese is melted and combined.
⏱️ 5 min - 6
Warm the Tortillas: Briefly warm the large flour tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or microwave for 15-30 seconds, to make them more pliable.
⏱️ 2 min - 7
Assemble the Burritos: Lay a warm tortilla flat on a clean surface. Spread a generous amount of chipotle aioli across the center of the tortilla. Top with a portion of the cheesy chorizo scramble, two pieces of crispy bacon, one hash brown patty, several slices of avocado, and a spoonful of chunky red salsa.
⏱️ 8 min - 8
Fold and Roll: To fold, bring the bottom edge of the tortilla up and over the filling. Fold in the sides, then tightly roll the burrito from the bottom up, tucking in the filling as you go, to create a compact burrito.
⏱️ 2 min - 9
Toast the Burritos: Heat 1 tablespoon of vegetable oil or butter in a clean skillet over medium heat. Place the rolled burritos seam-side down in the skillet and cook for 2-3 minutes per side, or until golden brown and slightly crispy. Repeat for all burritos.
⏱️ 10 min - 10
Serve: Carefully slice each toasted burrito in half. Serve immediately, with extra hot sauce on the side if desired.
⏱️ 1 min