Breakfast Burritos

WHY THIS RECIPE WORKS? Egg-filled breakfast burritos are a flavorful, fun-to-eat morning meal. We set out to develop the ultimate version. We started by perfecting the filling. Half-and-half made our eggs ultrarich and creamy. Tasters liked the complementary combination of red peppers and onion, along with a jalapeño chile for spice. Chorizo sausage made the burritos more satisfying and offered meaty, garlicky bites. Cheddar cheese and scallions rounded out the flavor of the filling. We softened the tortillas in the microwave to make them pliable enough to roll. Serve with hot sauce or salsa, sour cream, and sliced avocado.

SERVES: 6

INGREDIENTS:

• 6 ounces Mexican-style chorizo sausage, casings removed
• 1 red onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped
• 1 jalapeño chile, stemmed, seeded, and minced
• 8 large eggs
• ¼ cup half-and-half
• Salt and pepper
• 1 tablespoon unsalted butter
• 6 ounces cheddar cheese, shredded (1½ cups)
• 3 scallions, sliced thin
• 6 (10-inch) flour tortillas

INSTRUCTIONS:

1. Cook chorizo in a 12-inch nonstick skillet over medium-high heat, breaking up the meat with a wooden spoon, until beginning to brown, about 5 minutes. Add onion, bell pepper, and jalapeño and cook until vegetables are softened, about 5 minutes. Transfer to a bowl.
2. Beat eggs, half-and-half, ½ teaspoon salt, and ⅛ teaspoon pepper together with a fork in a bowl until thoroughly combined and the mixture is a pure yellow color. Do not overbeat. Wipe out the skillet with paper towels, add butter, and melt it over medium heat. Add the egg mixture and, using a heat-resistant rubber spatula, constantly and firmly scrape along the bottom and sides of the skillet until the eggs begin to clump and the spatula leaves a trail on the bottom of the skillet, for about 1½ to 2½ minutes.
3. Reduce the heat to low and gently but constantly fold the eggs until clumped and slightly wet, for about 30 to 60 seconds. Off the heat, gently fold in the cheddar, scallions, and the chorizo mixture. If the eggs are still underdone, return the skillet to medium heat for no longer than 30 seconds.
4. Wrap the tortillas in a damp dish towel and microwave them until warm and pliable, about 1 minute. Lay the warm tortillas on the counter. Mound the egg mixture across the center of the tortillas, close to the bottom edge. Working with one tortilla at a time, fold the sides and then the bottom of the tortilla over the filling, pulling back on it firmly to tighten it around the filling, then continue to roll tightly into a burrito. Serve immediately.

TIP:

ASSEMBLING A BREAKFAST BURRITO

• Mound egg mixture across center of tortillas, close to bottom edge.
• Fold sides then bottom of tortilla over filling, pulling back on it firmly to tighten it around filling, then continue to roll tightly into burrito.