The video is a recipe tutorial where the host makes three different breakfast burritos.
1. The first burrito is a classic bacon, egg, and cheese burrito with hash browns and Pico de Gallo, all wrapped in a homemade tortilla.
2. The second burrito is a Philly cheesesteak-inspired breakfast burrito with scrambled eggs, steak, peppers, onions, and a spicy Mornay sauce.
3. The third burrito is a chimichanga-style breakfast burrito filled with scrambled eggs, seared ham, cheddar cheese, avocado, Pico de Gallo, and then deep-fried. It's served with a spicy Crema, a fried egg, and other toppings.
Throughout the video, the host shares tips and tricks for making each component, from the tortillas to the fillings, and assembles each burrito. He also shares his thoughts on the finished products, declaring the chimichanga-style burrito the winner.
Here are the key facts extracted from the text:
1. The recipe is for three different types of breakfast burritos.
2. The first burrito is a classic bacon, egg, and cheese burrito.
3. The second burrito is a Philly cheesesteak-inspired breakfast burrito.
4. The third burrito is a chimichanga-style breakfast burrito.
5. To make the tortillas, mix dough, let it rest, slap it around, divide and roll it into burrito-sized circles, and cook in a hot skillet.
6. For the scrambled eggs, use a medium scramble form, starting with 3 tablespoons of unsalted butter in a non-stick skillet over medium heat.
7. Add 8 eggs to the pan and stir continuously until the eggs are cooked through but not overcooked.
8. For the bacon, use 6-8 slices of thick-cut bacon, and cook in the oven at 450°F for 20-25 minutes or until crispy.
9. For the Pico de Gallo, combine diced tomato, jalapeno, sweet onion, cilantro, lime juice, and olive oil in a bowl.
10. To assemble the burritos, add scrambled eggs, bacon, cheese, and Pico de Gallo to the tortilla and roll up.
11. For the second burrito, add sliced steak, peppers, and onions, and a spicy cheese sauce.
12. For the third burrito, assemble the burrito as before, then fry in a cast-iron pan with oil until crispy and golden.
13. To make the spicy Crema, combine sour cream, mayo, sambal, smoked paprika, salt, and garlic powder in a bowl.
14. The apron sold out in less than 24 hours, but it has been restocked in a limited quantity.