Breakfast Burritos Recipe

To prepare to make your breakfast burrito it’s important to make all your preparations ahead of time by slicing your bacon and mixing all your items together for your pico as well as that tasty spicy lime crema. Once you have made up your fresh burrito toppings let them sit for at least 15 minutes to allow the flavors to blend together.

With your ingredients prepped get the Slow ’N Sear Kettle set up with the plancha. To do this we filled up a chimney basket of unlit briquettes and got those coals about 3/4 lit. The reason to get them 3/4 lit is so that the coals have room to continue to catch while in the kettle giving you a longer cook time duration if needed. Once they are mostly lit, dump them in to the grill and bank them on the back of the kettle wall.  Place the plancha into the grill and let it come up to temperature with the bottom vents fully open.  Once up to temperature you will have a hot zone and a cooler zone which give flexibility while cooking - remember two zones are better than one. 

With the plancha preheated, you’ll want to now think through how long each item might take to cook and add them to the plancha as needed.  Because hash browns take the longest we added those right away to give them enough time to get some nice golden browning as well as a bit of a crust. Next add on your sausage and bacon and slowly cook those up.  We want to cook the sausages to a minimum of 165F. For the bacon cook it to your preferred doneness, for  this burrito we cooked it so it had a nice bite without being crispy. 

With your hash browns, sausage, and bacon done move them all to the cool zone off the plancha while you scramble your eggs.  To do this, take your whisked eggs and slowly pour them onto the plancha while keeping the eggs moving so that they don’t run off the plancha. This may be a little tricky but if you go slow it you will have great success.  Once the eggs are mostly cooked to your liking add a little salt to season then remove from the heat. 

Lastly, it’s time to take your flour tortilla and place it onto the blanch to not just warm but to soften. This is important to do because it makes your tortilla more pliable which means you are better able to wrap your burrito without causing it to rip in the process.  It only needs a few seconds on each side.

With all your ingredients finished off, let's build the burrito!  To start lay down your warmed tortilla and place on a layer of shredded cheese followed by your hash browns.  Next, add your sausage links (I like to do two on each side so that when it’s cut in the middle both side are identical), then top the sausage with your eggs and bacon pieces followed by a little bit more cheese.  Next spoon on some of your fresh homemade pico as well as that delicious spicy lime crema.  These fresh flavors from the pico and crema will help balance the richness of the burrito and give it a nice added flavor overall. 

Now that you have everything you want in your burrito it’s time to wrap it up.  This can be a bit tricky for some but one of the easiest ways is to fold the back of the tortilla over your fillings then pull back slightly securing your fillings.  Next bring your sides in and over, then roll the burrito over itself.  Once it’s been rolled, place it onto the plancha to brown up the top and bottom of your breakfast burrito then remove from the heat and enjoy.