Lately my breakfast burritos have been leaning heavily on Jalapeno Hot Sauce.
The deliciously fiery Jalapeno Sauce can make improvised burritos taste complete even if you're not spending much time in the kitchen.
It's a great combo to keep in mind so I hope this post inspires you to give it a go!
How To Make Easy Breakfast Burritos with Homemade Jalapeno Sauce
I'm still in the habit of roasting potatoes in the oven for breakfast burritos -- I usually just cube the potato and toss it with chile powder, salt, pepper, and oil.
But of course, feel free to cook the potatoes as you see fit.
Once the potato is in the oven you can start working on the Jalapeno Hot Sauce.
I started this batch with 5 medium-sized jalapenos -- that usually comes out to about 1/2 pound worth.
And yes, using 5 jalapenos will your hot sauce HOT! If you are sensitive to spicy foods then you could always consider a milder Salsa for your burritos (like Salsa Verde).
We'll start by cooking 1/4 onion and a peeled garlic clove in a glug of oil over medium heat.
Once the onion is starting to brown you can add the aromatics:
1 teaspoon Mexican oregano What is Mexican oregano?
1/4 teaspoon cumin (optional)
1/4 teaspoon salt
freshly cracked black pepper
Stir regularly to give the spices some direct contact with the heat. Then we'll add:
the rinsed and de-stemmed jalapenos
1/4 cup white vinegar
1/4 cup water
Bring this mixture to a boil and then add it to a blender along with:
6-8 cilantro sprigs
the juice of 1 lime
Give it a whirl and say hello to Homemade Jalapeno Sauce!
It's a fiery sauce so consider yourself warned 🙂
I really like using this Jalapeno Sauce to make quick, improvised burritos.
So for this batch that meant I was using some of these refried beans that were already in the fridge.
I also added some diced ham to these burritos, but feel free to creative with the fixings for your burrito masterpiece!
Once the eggs were cooked and the potato was done it was time to build them. By the way, I used 6 eggs for this batch and that will usually be enough for 3 normal burritos, or 2 monster burritos 🙂
Each burrito gets:
eggs
refried beans
potatoes
ham
cheese
Roll tight and crisp up your burrito in a dry skillet over medium heat.
This final step will also melt the cheese and bring the other fixings up to temp.
Sure, you can put some Jalapeno Sauce inside the burritos, but I'm in the habit of saving it for the last moment.
So yes, each and every bite gets a few drops of the fiery, delicious Jalapeno Sauce.
That's the key to these Easy Breakfast Burritos...
Just let the Jalapeno Sauce do all the heavy lifting while you sit back and enjoy them 🙂
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Easy Breakfast Burrito with Homemade Jalapeno Sauce
Ingredients
- 5-6 eggs
- 1 potato
- 1/2 cup refried beans
- 1/2 cup ham
- 1 cup shredded cheese
- 2-3 flour tortillas (burrito-sized)
For the Jalapeno Hot Sauce:
- 5 jalapenos (1/2 lb. worth)
- 1/4 onion
- 1 garlic clove
- 1/4 cup white vinegar
- 1/4 cup water
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- 6-8 cilantro sprigs
- juice of 1 lime
- 1/4 teaspoon salt
- freshly cracked black pepper
Instructions
- If you want to roast the potatoes in the oven, start by rinsing and cubing a single potato. Add the cubed potato to a mixing bowl along with a glug of olive oil, freshly cracked black pepper, a generous pinch of salt (up to 1/2 teaspoon), and 1-2 teaspoons chile powder (optional). Mix well and then form a single layer of the potatoes on a baking sheet (I use parchment paper to prevent sticking). Bake them in the oven (400F) for 30-40 minutes.
- For the Jalapeno Hot Sauce start by giving the jalapenos a good rinse and de-stem them. Note: it's always best to use caution when handling hot chiles, so be sure to wash your hands after handling them. More info on handling hot chiles.
- Saute a roughly chopped 1/4 onion and a whole, peeled garlic clove in a glug of oil over medium heat. Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, 1/4 teaspoon cumin (optional), and 1/4 teaspoon salt. Briefly cook until fragrant and then add: the de-stemmed jalapenos, 1/4 cup white vinegar, and 1/4 cup water. Bring to a simmer and then add everything to a blender along with the juice of 1 lime and 6-8 cilantro sprigs. Combine well and give it a taste!
- For the eggs, I scrambled 6 whisked eggs in a knob of butter over mediumish heat along with a generous pinch of salt. Sometimes I will saute some finely chopped onion and jalapeno before adding the whisked eggs, but for this batch I used just the eggs.
- Gather the other fixings. For this batch that meant: grabbing some of these refried beans from the fridge, shredding 1 cup of Jack cheese, and dicing up some cooked ham.
- To build the burritos I usually start by warming up the tortilla in a dry skillet over medium heat -- this will make them easier to roll. Then each tortilla gets refried beans, eggs, potatoes, cheese and ham. You can optionally add some Jalapeno Hot Sauce to the insides of the burritos. Roll tight and crisp up your burrito over medium heat in a dry skillet -- this final step will also melt the cheese and bring the other fixings up to temp.
- Serve up your breakfast burritos next to some of the delicious Jalapeno Sauce so you have the option of adding a few drops to each and every bite 🙂
Want to see the latest post? It's these Ground Beef Tostadas with Salsa de Aguacate:
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Boo Scruff
So satisfying, I had refried beans w/chorizo, (no ham) with the roasted potatoes, cumin, Mex. oregano, garlic, cilantro etc., for the Jalapeno Sauce. Breakfast of Champions. Next time I'll use black beans & ham. Yeah, that's what I do too, dip my burrito in the sauce with each yummy bit.
Patrick
Ha awesome, thanks Boo!
Greg
Sounds good! I will give it a try. Greg
Patrick
Thanks Greg!