Breakfast Burrito with Eggs and Potato
A hearty and flavorful start to your day, wrapped in a warm tortilla.
⏱️ 40 min🍽️ Serves 1
🔥 450 kcal💪 20g protein🍚 45g carbs🥑 20g fat🌾 5g fibreper serving
📲 Share
servings
🎬 Watch Views on the Road make it
Ingredients
- 🥚8 large eggs
- 🥛2 tbsp milk
- 🥔2 potatoes, medium
- 🧅½ onion, small
- 🫑1 bell pepper, any color
- 🧀1 cup shredded cheddar cheese
- 🌮4 large flour tortillas
- 🫒2 tbsp olive oil
- 🧂 salt and black pepper, to taste
- 🌿¼ cup fresh cilantro, chopped
- 🌶️½ cup salsa
Pro tips
- For extra flavor, add a pinch of cumin or chili powder to the potato mixture.
- Customize your burrito with different fillings like cooked sausage, bacon, or black beans.
- To make ahead, prepare the filling, let it cool, and store in the fridge. Reheat and assemble burritos when ready to eat.
Method
- 1Dice potatoes and bell pepper into small cubes. Mince the onion.
- 2Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook until tender and slightly browned, about 8-10 minutes. Add onion and bell pepper, cook for another 5 minutes until softened.
- 3While potatoes cook, whisk eggs and milk in a bowl. Season with salt and pepper.
- 4Push the potato mixture to one side of the skillet. Pour the egg mixture into the empty side. Scramble the eggs until just set, then mix with the potato and pepper.
- 5Warm tortillas according to package instructions (microwave or dry skillet).
- 6Lay out a warm tortilla. Spoon a quarter of the egg and potato mixture into the center. Sprinkle with shredded cheese and chopped cilantro.
- 7Fold in the sides of the tortilla, then tightly roll it up from the bottom to form a burrito.
- 8Serve immediately with salsa on the side.