Cheesy Potato Breakfast Burro Burritos
Start your day with the ultimate comfort food: Cheesy Potato Breakfast Burro Burritos! Packed with crispy golden potatoes, fluffy scrambled eggs, and a generous layer of melted cheddar cheese, these hearty breakfast burritos are wrapped in warm, soft flour tortillas. Featuring a touch of smoky paprika and optional toppings like tangy sour cream, flavorful salsa, and fresh green onions, this recipe is customizable to satisfy any craving. Whether you enjoy them freshly made or crisped in a skillet for an irresistible golden exterior, these burritos deliver a perfect balance of texture and flavor. Ready in just 40 minutes, they’re a delicious and filling way to kick-start your morning or fuel your brunch gatherings.
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Recipe Information
Ingredients
- 2 large russet potatoes
- 2 tablespoons unsalted butter
- 4 eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika (optional)
- 4 large flour tortillas
- 2 tablespoons olive oil
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup salsa (optional, for serving)
- 2 green onions (optional, chopped for garnish)
Instructions
Peel and dice the russet potatoes into small, even-sized cubes.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the diced potatoes to the skillet and season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and smoked paprika (if using).
Cook the potatoes for about 10-12 minutes, stirring occasionally, until they are golden brown and crispy. Remove them from the skillet and set aside.
In a medium bowl, whisk together the eggs, milk, and the remaining salt and pepper.
Heat the remaining tablespoon of butter in the skillet over medium-low heat.
Pour the egg mixture into the skillet and gently scramble the eggs by stirring continuously until they are soft and cooked, about 3-4 minutes. Remove from heat.
Warm the flour tortillas in a microwave or on a dry skillet for about 10 seconds to make them pliable.
Assemble the burritos: Lay one tortilla flat, add 1/4 of the scrambled eggs, 1/4 cup of shredded cheese, 1/4 of the crispy potatoes, and any optional add-ins like sour cream, salsa, or green onions.
Fold in the sides of the tortilla and roll it up tightly into a burrito. Repeat with the remaining ingredients to make 4 burritos.
Optionally, to crisp the burritos, heat the remaining olive oil in the skillet and sear each burrito seam-side down for 1-2 minutes per side until golden brown.
Serve warm with extra salsa, sour cream, and green onions if desired.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 5481 mg | 238% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 20.8 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1450 mg | 112% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4044 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
