Description
Warm, hearty, and packed with savory flavor, this breakfast burrito combines fluffy scrambled eggs, crispy potatoes, and melty cheese all wrapped in a soft tortilla—perfect for busy mornings or slow weekend brunches.
Ingredients
Scale
- 4 Large Flour Tortillas
- 6 large Eggs
- 2 medium Potatoes, peeled and diced
- 1 medium Red Bell Pepper, diced
- 1 small Onion, chopped
- 1 cup shredded Cheddar Cheese
- 2 tablespoons Milk
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Olive Oil
Instructions
- Preheat Your Equipment: Heat a large skillet over medium heat with a bit of oil.
- Combine Ingredients: Cook diced potatoes until golden. Add onions and bell peppers and sauté until soft.
- Prepare Your Cooking Vessel: In another skillet, scramble eggs with milk, salt, and pepper over low heat.
- Assemble the Dish: Lay out tortillas and fill with eggs, veggies, and cheese.
- Cook to Perfection: Fold burritos tightly and toast them in a dry skillet until crisp.
- Finishing Touches: Let rest briefly, then slice if desired.
- Serve and Enjoy: Serve warm with salsa, hot sauce, or avocado.
Notes
- Warm tortillas before rolling to prevent tearing.
- Toast burritos in a dry skillet for extra texture.
- Store leftovers in foil for up to 4 days in the fridge or freeze up to 2 months.
Nutrition
- Serving Size: 1 burrito
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 215mg
Keywords: breakfast burrito, easy burrito recipe, vegetarian breakfast, meal prep breakfast