Breakfast Potato and Egg Burritos
Recipe Image
Makes:
9
servings
Total Cost:
$$$$
These potato and egg burritos are great for breakfast or enjoy them for lunch or even dinner! Enjoy them with your favorite fruit on the side.
Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 4 cups potatoes, finely chopped
- 1 medium onion, chopped
- 1 medium red or green bell pepper, chopped
- 3 garlic cloves, pressed or finely chopped
- 2 eggs, beaten
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- cheddar cheese (1/2 cup grated, optional)
- hot sauce (to taste, or salsa, optional)
- 9 flour tortillas (or corn)
Directions
- Wash hands with soap and water.
- In a large skillet, heat oil on medium-high setting.
- Add potatoes, onion, bell pepper, and garlic. Cook until potatoes are tender, about 10 minutes. Raw potatoes may need longer; check if done with a fork.
- Reduce heat to medium setting, spread potato mix out to the sides of the skillet, leaving a space in the middle for the eggs. Add the eggs and scramble them until cooked (do not mix potatoes until eggs are cooked firm). Stir all ingredients together.
- Wrap tortillas around the filling and top with salsa and cheese, if using.
Notes
Learn more about:
Adapted from Speedy Burritos, Eat Better, Eat Together
Washington State University
