The ultimate breakfast burrito featuring a super thin layer of egg wrapped around your favorite breakfasty ingredients including bacon, potato, and chorizo.

The secret to this amazing burrito is the egg. Rather than chunks of scrambled egg like breakfast burritos normally contain, we’ve invented a way to stick a thin layer of egg to the torilla with the help of some super melty cheese. The result is a burrito with a perfect amount of egg, cheese and filling in each and every bite!

Taylor is a breakfast burrito master.

Although, I should amend that statement to say that WE are breakfast burrito masters, since the final result of this burrito was truly a joint endeavor.

He vividly remembers a particular breakfast burrito he enjoyed with his dad as a kid, from the restaurant atop one of the ski mountains where we grew up (funny because he can’t remember what we ate two days ago…) That’s where this burrito inspiration all began.

Those ski mountain burritos were not the behemoth burritos you might be used to. Rather they were smaller, with a thin layer of egg wrapped inside a warm flour tortilla.

So we started there. But quickly ran into problems when we tried to flip this delicate little omelet out onto the tortilla. It took remarkable aim to flip the egg out evenly and in the center of the tortilla.

So I thought, why not put the tortilla on the egg first? It sticks to the melted cheese, keeping the egg firmly in place, and making the whole thing much easier to flip out onto your work surface before filling with all manner of delicious things.

Talk about teamwork.

The idea to make a burrito using a thin layer of egg isn’t new (though we did improve upon it with the whole cheese-tortilla thing this time around). In fact, there’s a breakfast burrito recipe in our book that uses the same technique. Although it has kale and sweet potato in it, which is good and healthier and all, but sometimes you just want a greasy, gooey cheesy, all-around perfect breakfast burrito.

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