Chipotle Breakfast Burrito
Master the ultimate on-the-go breakfast with this DIY Chipotle-style breakfast burrito recipe, featuring fluffy eggs, savory meats, fresh salsa, and creamy guacamole for a flavorful start to your day.
Ingredients
For the Base:
- 2 large 10-inch flour tortillas
- 1 cup cooked cilantro-lime rice white or brown
- 4 large eggs beaten
- 2 tbsp milk or water for fluffier eggs
- 1 tbsp unsalted butter or olive oil
Protein Choice (Pick One):
- 4 strips of bacon cooked crispy and crumbled
- ½ cup cooked chorizo sausage drained of excess grease
- ½ cup diced seasoned steak like skirt or flank steak
Toppings & Sauces:
- ½ cup shredded Monterey Jack or cheddar cheese
- ½ cup fresh tomato salsa pico de gallo
- ½ cup homemade or store-bought guacamole
- 2 tbsp sour cream or Mexican crema
- 1 tbsp chopped fresh cilantro
- 1 lime cut into wedges (for serving)
- Hot sauce or chipotle tabasco optional
Instructions
- Prep Your Station: Before you start cooking, have all your ingredients prepared and within arm's reach. This is called mise en place and is the secret to a stress-free burrito assembly. Warm your tortillas by heating them in a dry skillet for 20 seconds per side or wrapping them in a damp paper towel and microwaving for 30 seconds. This makes them pliable and prevents tearing.
- Scramble the Eggs: In a bowl, whisk the eggs with milk, salt, and pepper until uniform. Heat butter or oil in your skillet over medium-low heat. Pour in the eggs and gently push them around the pan with a spatula until they are just set—soft and slightly creamy. Immediately transfer to a clean plate.
- Warm the Fillings: Gently reheat your chosen protein and the cilantro-lime rice in the same skillet or in the microwave.
- The Assembly Line: Lay a warm tortilla on a flat surface. Below the center, create a tight, horizontal line of ingredients in this order: a scoop of rice, followed by the scrambled eggs, your protein, cheese, salsa, guacamole, and finally, a drizzle of sour cream. Pro Tip: Leave a 2-inch border on the sides and a 3-inch border on the bottom.
- The Fold (The Burrito Lock): Fold the sides of the tortilla inward over the filling. Then, lift the bottom flap up and over the filling, tucking it tightly under the ingredients. Now, roll it forward, keeping the tension tight, until you have a sealed, cylinder-shaped burrito.
- The Final Seal: For a perfect, portable burrito, wrap it snugly in a piece of aluminum foil or parchment paper. This helps it hold its shape and allows the heat to melt the cheese perfectly.