Breakfast Burrito

A proper breakfast burrito is engineering: crisped potatoes, soft scrambled eggs, melted cheese, and salsa in a tortilla that holds the line. Today’s gluten-free tortillas finally fold without cracking — the warm-tortilla step below is what makes them cooperate.

Yield: 4 burritos · Time: 30 min

Ingredients

• 4 large gluten-free flour-style tortillas
• 2 cups diced potatoes
• 2 tbsp oil
• 6 eggs, beaten with a pinch of salt
• 1 cup shredded cheddar or pepper jack
• 4 strips bacon, cooked, or 1/2 cup black beans
• 1/2 cup salsa
• 1 avocado, sliced
• Hot sauce

Directions

1. Crisp the potatoes in oil with salt, 10–12 minutes; set aside.
2. Scramble the eggs low and slow until just set.
3. Warm each tortilla in a dry skillet 20 seconds per side — this makes them pliable.
4. Layer cheese first (glue), then eggs, potatoes, bacon or beans, salsa, and avocado.
5. Fold sides in, roll tight, and sear seam-down 1 minute to seal.

Pro tip: The cheese-directly-on-tortilla move welds the burrito shut when it melts — structural cheddar.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.