Green Tabasco Breakfast Burritos
Start your mornings with a bold and flavorful twist with these Green Tabasco Breakfast Burritos! Packed with golden, sautéed potatoes, vibrant bell peppers, creamy scrambled eggs, and melted cheddar cheese, these burritos are elevated by a zesty drizzle of Green Tabasco sauce that ties everything together with a spicy tang. Perfectly wrapped in soft, warm tortillas, they make a hearty and satisfying breakfast or brunch option. For an added layer of indulgence, finish with a dollop of sour cream and a quick sear in a skillet for a lightly crispy texture. Ready in just 35 minutes, these burritos are an easy make-ahead meal loaded with fresh ingredients and customizable toppings. Whether served for a busy weekday morning or a relaxed weekend treat, these Green Tabasco Breakfast Burritos are sure to become a family favorite!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 6 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cups potatoes, diced
- 1 medium green bell pepper, diced
- 3 stalks scallions, chopped
- 1 cup shredded cheddar cheese
- 4 flour tortillas (large)
- 3 tablespoons Green Tabasco sauce
- 0.5 cup sour cream (optional)
Instructions
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well-blended. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add the diced potatoes and sauté for 8–10 minutes, stirring occasionally, until golden brown and tender.
Add the diced green bell pepper to the skillet with the potatoes and cook for an additional 3–4 minutes until softened. Remove the mixture from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the whisked egg mixture and cook, stirring gently, until the eggs are scrambled and just set. Remove the skillet from heat.
Warm the flour tortillas in a dry pan or microwave for a few seconds until pliable.
To assemble each burrito, layer approximately 1/4 of the potato and bell pepper mixture, 1/4 of the scrambled eggs, 1/4 cup of shredded cheddar cheese, a drizzle of Green Tabasco sauce, and a dollop of sour cream (if using) on each tortilla.
Fold in the sides of the tortilla, then roll it up tightly from bottom to top to form a burrito.
Optionally, sear each burrito seam-side down in a dry skillet over medium heat for 1–2 minutes until lightly crispy.
Serve immediately with extra Green Tabasco sauce on the side for dipping or drizzling. Enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 361 mg | 28% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 595 mg | 13% | |
*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.
