California Breakfast Burrito
Lily’s in Malibu down by Zuma beach is the best place to go for breakfast burritos. It is a favorite of collage students, surfers, and locals alike. Some mornings they have over an hour and a half wait just for a burrito. A good breakfast burrito is my go-to hangover cure when I’m reaching for sunglasses and Advil the morning after a few too many glasses of pinot. What makes this burrito different from others is the combination of refried beans, Monterey jack cheese, scrambled eggs and bacon. The refried beans are heated then the cheese is stirred in so that it turns into a melty bean and cheese combo. Lily’s makes their own hot sauce which they now bottle and sell but when I am out of that I just use some Cholula®. It's the perfect to bring to the beach and eat on a towel in the sand.
1 (16-ounce) can traditional refried beans
1 cup shredded Monterey Jack cheese
1 pound hardwood smoked bacon
8 large eggs
2 tablespoons unsalted butter
4 large flour tortillas
Parchment paper, for wrapping
Aluminum foil, for wrapping
Cholula hot sauce®, for serving
Heat a medium saucepan over medium-low heat. Add the beans and heat through, stirring occasionally. Slowly add the cheese and stir to combine until the cheese has completely melted. Set aside.
Heat a griddle or large sauté pan over medium heat. Cook the bacon until crispy on both sides. Remove and place on a paper-towel-lined plate to drain excess grease.
In a medium mixing bowl whisk the eggs until they fall off a whisk in ribbons. Heat a medium sauté pan over medium heat, add butter and allow to melt. Add the eggs and continuously stir with a rubber spatula until curds form and the eggs are scrambled, about 10 minutes. Remove from heat and set aside.
Place the tortillas on a plate and cover with a damp paper towel and microwave for about 10 seconds to warm the tortillas without drying them out.
Cut squares of aluminum foil and add a square of parchment paper on top. Add a tortilla to the top then spoon about ¼ cup of the bean and cheese mixture on each and spread it in a line down the middle. Then scoop about ¼ cup of the scrambled eggs onto the tortilla and crumble a few pieces of bacon on top.
Now comes the time to fold each burrito. Fold up the ends then fold in the sides and roll it up, tucking in the filling as you roll. Wrap it in the aluminum foil and parchment paper to hold the burrito so that it does not fall apart.
To serve: Serve immediately with hot sauce on the side.
Makes 4 breakfast burritos.