Breakfast burritos 101

Today, I’m making breakfast burritos for my husband’s week of early mornings. There are a couple secrets you can use in your kitchen to keeping the filling moist while protecting the tortilla from being soggy.

Number one: Cook all your ingredients separately, then fold them together. This helps all your ingredients release their moisture properly in the pan and not your burrito.

Eggs, sausage, peppers, and potatoes cooked separately, then combined

Number two: Don’t just spread sauces on the tortilla. Instead, fold wet sauces into fattier sauces first, then fold the sauce mixture into your egg mixture. For example, whisk salsa and hot sauce into sour cream. This delicious sauce smothers your fillings in a layer of fat, protecting any moisture from seeping into the tortilla.

After folding in shredded cheese and salsa whisked into sour cream

Number three (and this one is the most important): wait until the filling has cooled completely before filling and rolling your burritos. Seriously. Be patient. This makes the biggest difference.

If you have extra time in the mornings, wrap your burritos in foil and reheat in the oven to make them crunchier. If you’re pressed for time in the mornings, like my husband will be, wrap them instead in parchment paper and simply reheat them in the microwave.

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