Potato Egg and Cheese Burrito
Start your morning right with these hearty and irresistible Potato, Egg, and Cheese Burritos, a perfect blend of crispy golden Russet potatoes, fluffy scrambled eggs, and gooey melted cheddar cheese, all wrapped in a warm flour tortilla. Seasoned to perfection with a savory mix of garlic and onion powder, and customizable with your favorite toppings like salsa or sour cream, this easy breakfast burrito is as versatile as it is satisfying. With a quick prep time of just 15 minutes and the option to make ahead and reheat, this recipe is ideal for busy mornings or meal prepping. Whether enjoyed fresh or on-the-go, these burritos bring together comfort and convenience in every bite, making them a family favorite and a must-try for any breakfast lover!
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 4 Large eggs
- 1 cup Shredded cheddar cheese
- 4 large Flour tortillas
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 2 tablespoons Milk
- Optional toppings (salsa, hot sauce, sour cream, etc.)
Instructions
Peel and dice the potatoes into small 1/2-inch cubes to ensure even cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and sprinkle with salt, pepper, garlic powder, and onion powder. Stir to coat evenly.
Cook the potatoes for about 10-12 minutes, stirring occasionally, until they are golden brown and crispy. Remove from the skillet and set aside.
In a medium bowl, whisk together the eggs, milk, and a pinch of salt and pepper until well combined.
Melt 2 tablespoons of butter in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and cook, gently stirring with a spatula, until the eggs are just set and fluffy. Remove from heat.
Warm the flour tortillas in a microwave or on a skillet for 15-20 seconds to make them pliable.
Lay each tortilla flat and evenly distribute the cooked potatoes, scrambled eggs, and shredded cheddar cheese among the tortillas.
If using optional toppings, add them at this step.
Fold in the sides of each tortilla and roll it up tightly to form a burrito.
Serve immediately, or wrap each burrito in foil and keep warm in a low oven until ready to eat.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 6.6 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1302 mg | 100% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2388 mg | 51% | |
*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.
