And you only need one skillet to make it.

Creamy avocado. Spicy chorizo. Fluffy scrambled eggs. All of these ingredients have the makings of a great breakfast burrito—but, as you'll see in this week's episode of Mad Genius: Home Edition, a simple extra step with some shredded cheese can take it to a whole new level. Our Culinary Director-at-Large, Justin Chapple, prepares his recipe for crispy cheese burritos with chorizo and eggs, which he says was inspired by "a couple of versions that I had at some taco trucks in Los Angeles." A golden cheese skirt wraps around the outside of the burrito, resulting in what Justin calls "the breakfast burrito of champions." The best part? It comes together in just three simple steps, and you only need to use one skillet.

Read on for Justin's method and tips, and follow along with the video above.

First Up: The Chorizo Filling

The first component of the filling includes fresh Mexican chorizo, chopped white onion, canned black beans, finely chopped jalapeño, and finally, fresh cilantro. Justin notes to use Mexican chorizo here, not Spanish-style—the latter is cured, and you want fresh chorizo. If there are any casings on your sausage, remove them before cooking.

Justin also opts to leave the seeds in the jalapeño pepper, which brings heat to the dish. However, if you want to dial it down, you could seed the pepper beforehand.

Next, Make the Eggs

Once the chorizo filling is done cooking in the skillet, transfer it to a plate or bowl, wipe out the skillet, and get started on the eggs. Justin uses six eggs for the four burritos, resulting in 1 1/2 eggs per person. Take care not to overcook them as you scramble—you want them to "just be set," he says. Take the finished eggs and set them aside with the chorizo filling.

Super. Crispy. Cheese.

Wipe out that skillet one last time to make the crispy cheese circles. You'll need ½ pound of shredded sharp cheddar, and a nonstick skillet—seriously, make sure it's nonstick, since you're cooking it right on the pan's surface without any added fat. Once everything's prepped, sprinkle half a cup of cheese in a seven-inch circle in the skillet off the heat, and then, crisp it over medium-high heat. When the cheese starts to sizzle and it's "almost completely melted," grab a flour tortilla and place it right on the cheese, pressing down with your hand or a spatula.

Assemble the Burrito

After a few minutes, turn down the heat and add some of the chorizo mixture, scrambled eggs, and two wedges of avocado to the tortilla. Next, transfer it to a plate and let it sit for 30 seconds to one minute, allowing the cheese to crisp up while still remaining bendable. Then, roll it into a burrito, cut it in half, and get ready to serve. You can eat it as-is, or do as Justin does in the video and top it with salsa verde, sliced jalapeños, and fresh cilantro. Either way, you're in for one seriously impressive breakfast.

Get the Recipe: Crispy Cheese Burritos with Chorizo and Eggs