Potato Breakfast Burritos Recipe
A hearty and filling breakfast burrito recipe packed with crispy golden potatoes, fluffy scrambled eggs, melted cheese, and warm tortillas. Perfect for busy mornings or meal prep.
Print Pin Servings: 4 servings
Calories: 420kcal
Cost: $8
Equipment
- 1 Large non-stick skillet For potatoes
- 1 Medium skillet or pan For eggs
- 1 Sharp knife For dicing potatoes
- 1 Cutting board Preferably with raised edges
- 1 Spatula Sturdy for potatoes
- 1 Silicone spatula Best for eggs
- 1 Whisk To beat eggs
- 1 Paper towels To drain oil
Ingredients
- 4 medium Russet potatoes Diced into ½-inch cubes, skin on
- 8 large Eggs Whisked
- 4 large Flour tortillas Burrito size
- 1 cup Shredded cheese Cheddar or Mexican blend
- 2 tablespoon Vegetable oil For frying potatoes
- Salt & black pepper To taste
- 1 teaspoon Garlic powder Seasoning
- 1 teaspoon Onion powder Seasoning
- ½ teaspoon Paprika Seasoning
- ¼ teaspoon Cumin Seasoning
- 2 tablespoon Butter For eggs
- ½ cup Bell peppers Diced, optional
- ¼ cup Green onions Chopped, optional
- 4 strips Bacon or sausage Cooked, optional
- 2 tablespoon Fresh cilantro Chopped, optional
- Hot sauce Optional, to taste
Instructions
- Dice potatoes, fry until crispy golden brown.
- Whisk and scramble eggs until fluffy.
- Warm tortillas.
- Assemble burritos with potatoes, eggs, cheese & add-ins.
- Fold tightly and toast seam-side down.
- Serve hot with salsa or hot sauce.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 280g | Calories: 420kcal | Carbohydrates: 42g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 230mg | Sodium: 720mg | Potassium: 780mg | Fiber: 4g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 15mg | Calcium: 190mg | Iron: 3mg