Breakfast burritos are serious business in our household. Growing up in Arizona, these eggy, spicy, bacon-y roll-ups were a staple. Then Thomas took them to the next level when he and some friends at work started Club Rito. Every Friday, someone would bring burritos for the group, and they’d grade them on a number of criteria: Are the eggs perfectly scrambled? Is the bacon evenly distributed? Are all the ingredients in an ideal ratio? So I can tell you with almost scientific certainty that this recipe makes perfect breakfast burritos. <br /> <br />Reprinted from What’s Gaby Cooking by Gaby Dalkin, published by Abrams Books c 2018.

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