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Breakfast Burrito | Taste and Tipple

Breakfast Burrito

Course 30 minutes or less, Breakfast
Cuisine Mexican
Keyword Breakfast Burrito
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 burritos


  • 4 eggs
  • 1/4 cup milk
  • 1/4 tsp taco seasoning
  • 2 tsp butter
  • 1/3 cup shredded monterey jack or tex mex cheese
  • 4 flour tortillas
  • 1/2 cup salsa
  • 1/2 cup black beans, drained and rinsed
  • 1 avocado, thinly sliced
  • 1/2 cup quick pickled red onions
  • 1/2 cup cilantro, minced

Chipotle Lime Crema

  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 2 tsp lime juice
  • 1 chipotle pepper in adobo sauce, minced

Taco Seasoning

  • 1/2 tbsp chili powder
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp crushed red pepper flakes
  • 1/8 tsp dried oregano
  • 1/4 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Quick Pickled Red Onions

  • 1/2 red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 1/2 tbsp sugar
  • 1 tsp kosher salt
  • 1/2 tsp whole cumin seed
  • 1/2 tsp whole fennel seed


  1. Preheat oven to 350 degrees Fahrenheit. 

  2. Prepare Chipotle Lime Crema by combining sour cream, mayonnaise, chipotle pepper and lime juice in a small bowl. 

  3. Beat eggs, milk and taco seasoning in medium bowl until blended.

  4. Heat butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, Gently pull the eggs across the pan with a spatula, forming large soft curds.

  5. Meanwhile, wrap tortillas in aluminum foil and pop in preheated oven for 2-3 minutes to warm through, as eggs are cooking.

  6. Add cheese to eggs and continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. 

  7. Assemble burritos by laying out a tortilla on a large plate. Top with 1 tbsp of Chipotle Lime Crema and spread, leaving a 1" border around the edge of the tortilla. Top with 2 tbsp of salsa, 2 tbsp black beans, 4 slices of avocado, 1/4 of scrambled egg mixture, 2 tbsp quick pickled red onions, 2 tbsp cilantro. 

  8. Once you have all the fillings in place, pull the bottom half of the burrito over to meet the top half. Then, pull the tortilla back. Next, fold one side in and then the other side. With both ends folded, tightly roll your tortilla until you have a perfect, beautiful burrito.

Taco Seasoning

  1. In a small bowl, combine all ingredients. 

Quick Pickled Red Onions

  1. Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 2-3 minutes, stirring.

  2. Remove form the stove and let cool.

  3. Place onions and liquid in a jar and store in the fridge, for up to 2 months.