Breakfast Potato and Egg Burritos
These potato and egg burritos are great for breakfast or enjoy them for lunch or even dinner!
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 9
- Cuisine: Tex-Mex
- Difficulty: Easy
- Cost: $0.81/serving
Dietary
- Vegetarian
- Nut-Free
- Pescatarian
- Low-Fat
- Low-Sodium
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- quick
- budget-friendly
- comfort food
Ingredients
- 1 tablespoon vegetable oil
- 4 cup potatoes (finely chopped)
- 1 onion (medium, chopped)
- 1 bell pepper (medium, chopped)
- 3 clove garlic (pressed or finely chopped)
- 2 eggs (beaten)
- 1 teaspoon black pepper
- 0.5 teaspoon salt
- 0.5 cup cheddar cheese (grated)
- 1 tablespoon hot sauce (to taste)
- 9 flour tortillas
Instructions
- 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.
Nutrition (per serving)
- Calories: 194
- Protein: 5.8 g
- Carbohydrates: 30.6 g
- Fat: 5.4 g
- Fiber: 2.9 g
- Sodium: 395 mg
- Saturated Fat: 1.6 g
- Sugar: 3 g
- Cholesterol: 46 mg