Knife and Fork Breakfast Burrito
Transform your morning routine with this Knife and Fork Breakfast Burrito, a hearty and deconstructed twist on a brunch classic. Featuring golden, crispy russet potatoes, fluffy scrambled eggs, and sautéed bell peppers and onions, this dish brings all the bold flavors of a traditional breakfast burrito to your plate—no rolling required! The tortilla is toasted with melted sharp cheddar cheese and served in convenient wedges for dipping or assembling each bite. Topped off with tangy sour cream, zesty salsa, and a sprinkle of fresh cilantro, this recipe is perfect for breakfast or brunch when you want something both comforting and customizable. Ready in just 40 minutes and serving one, it's a one-pan wonder that's as fun to eat as it is satisfying!
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Recipe Information
Ingredients
- 1 piece large flour tortilla
- 3 pieces eggs
- 2 tablespoons whole milk
- 1 tablespoon butter
- 1 medium russet potato
- 2 tablespoons olive oil
- 1 medium bell pepper
- 0.5 medium yellow onion
- 0.5 cup sharp cheddar cheese, shredded
- 2 tablespoons sour cream
- 2 tablespoons salsa
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
1. Peel and dice the russet potato into small cubes. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced potatoes and season with half the salt and pepper. Cook, stirring occasionally, until crispy and golden brown (about 10-12 minutes). Remove and set aside.
2. Dice the bell pepper and onion. In the same skillet, add 1 teaspoon of olive oil and sauté the vegetables over medium heat until softened, about 5-7 minutes. Remove and set aside.
3. In a mixing bowl, whisk together eggs, milk, and the remaining salt and pepper. Melt the butter in a clean skillet over medium-low heat. Pour in the eggs and gently scramble until just set, about 3-4 minutes. Remove from heat.
4. Preheat a large non-stick skillet or griddle over medium heat. Place the tortilla on the griddle and sprinkle shredded cheddar cheese evenly over one half of the tortilla. Heat until the cheese is melted and the tortilla is pliable, about 2-3 minutes. Remove the tortilla and cut it into wedges or strips for easy serving.
5. To assemble: Place a serving of crispy potatoes on a plate, top with scrambled eggs, then add the sautéed vegetables. Arrange the cheesy tortilla strips alongside.
6. Add a dollop of sour cream and salsa on the side. Garnish with chopped cilantro and serve immediately. Enjoy with a knife and fork!
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.7 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 704 mg | 54% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1688 mg | 36% | |
*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.
