Cheesy Egg and Potato Breakfast Burrito
A hearty breakfast burrito filled with scrambled eggs, diced potatoes, and melted cheese, perfect for a satisfying morning meal.
Ingredients
- •4 large flour tortillas (burrito size)
- •4 large eggs
- •1 tbsp milk or cream
- •1 tbsp olive oil
- •1 medium potato, peeled and diced into 1/2-inch cubes
- •1/4 cup chopped onion
- •1/4 cup chopped bell pepper (any color)
- •1/2 cup shredded cheddar cheese
- •Salt and black pepper to taste
- •Optional: 2 tbsp salsa, for serving
- •Optional: 2 tbsp sour cream, for serving
Dietary Info
Instructions
- 1
Heat olive oil in a large non-stick skillet over medium heat. Add diced potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned. Season with a pinch of salt and pepper.
- 2
Add chopped onion and bell pepper to the skillet with the potatoes. Cook for another 3-4 minutes, until vegetables are softened.
- 3
While potatoes and vegetables cook, whisk eggs with milk or cream, salt, and pepper in a medium bowl until well combined.
- 4
Push the potato mixture to one side of the skillet. Pour the egg mixture into the empty side. Scramble the eggs gently until cooked through but still moist, about 2-3 minutes.
- 5
Combine the scrambled eggs with the potato and vegetable mixture in the skillet. Stir in the shredded cheddar cheese until it's melted and well distributed.
- 6
Warm the flour tortillas in a microwave for 15-20 seconds or in a dry skillet for 30 seconds per side, until pliable.
- 7
Divide the egg and potato filling evenly among the warmed tortillas. Fold in the sides of each tortilla, then roll it up tightly to form a burrito. Serve immediately with salsa and sour cream, if desired.
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