One-pan meal this breakfast burrito can easily be doubled or tripled. Great for breakfast or lunch on the go! Add salsa verde for some extra heat!
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What type of tortillas should I use for my breakfast burrito?
Either flour or corn would be fine! Flour tortillas tend to be bigger in size and you’re able to fit more food into it, but corn tortillas have such a great flavor that works really well for this too. Although, to be considered burritos, it would need to be made from flour tortillas.
Is this breakfast burrito gluten-free?
They can be. Swap out the flour tortilla for a corn tortilla and that should do the trick!
How to store
Make all of your burritos and place them in a container with a lid and refrigerate until needed and reheat in the microwave for a couple of minutes.
Can breakfast burritos be frozen?
Yes, wrap the stuffed burrito in foil paper and then in a put that in a zip lock storage bag and remove all of the air from the bag. This should keep them fresh for about 3 months or so. Reheat in the microwave for 2-3 minutes.
Step by step process
Start with chopping all of your vegetables.
Beat 5 eggs in a bowl, and set aside.
In a non-stick pan, add 1 tablespoon of oil and the cubed potatoes.
Cover the pan and let the potatoes cook for approx 8 minutes or until golden brown, stirring every couple of minutes.
Uncover the pan and add the onions, jalapenos, and tomatoes and cook for another 4 minutes.
After approx 4 minutes, add the garlic. Continue stirring for about 2 minutes.
You can now add salt and pepper.
Go ahead and add the eggs to the veggie mix in the pan.
Continue to cook the mixture until you achieve your preferred doneness of eggs.
Heat up a griddle/comal and warm up the tortillas. Make sure to heat up the tortilla so that it’s soft and pliable.
Take the tortilla off of the griddle/comal and on to a plate, spoon some of the eggs and potato on to the tortilla and fold it over and roll into a burrito.
You can stop here and devour your burrito or you can return it to the griddle/comal to seal the edges and toast the outside of the burrito for a good crunch.
If you return it to the griddle/comal, place it seal/overlapping edges side down. Leave there for about 1 minute then flip to the otherside, toast for 1 minute and remove from the heat on to a plate.
Enjoy with a side of Salsa Verde, sour cream, or as is!
Potato and Egg Breakfast Burrito (Burrito de Papas con Huevo) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Description
One-pan meal this breakfast burrito can easily be doubled or tripled. Great for breakfast or lunch on the go!
Ingredients
- 1 ½ cups yellow (gold) potatoes- cubed small
- ½ cup jalapeños- seeded, deveined, and diced
- ½ cup onion- diced
- ¾ cup tomato – diced
- 1–2 cloves of garlic – minced
- 1 tablespoon oil
- 5 Eggs
- 1 tsp Salt
- Pepper to taste
- 10 flour tortillas (approx 6 inches in diameter)
Instructions
- Start with chopping all of your vegetables. Don’t forget to take out the seeds and remove the veins from your jalapeno. It tones down the heat. If you like it spicy leave them in 🙂
- Beat 5 eggs in a bowl, and set aside.
- In a non-stick pan, add 1 tablespoon of oil and the cubed potatoes.
- Cover the pan and let the potatoes cook for approx 8 minutes or until golden brown, stirring every couple of minutes, making sure the potatoes aren’t burning or sticking to the bottom of the pan.
- Uncover the pan and add the onions, jalapenos, and tomatoes and cook for another 4 minutes, still stirring so the vegetables don’t burn or stick. You want them to get soft.
- After approx 4 minutes, add the garlic. Continue stirring for about 2 minutes.
- You can now add salt and pepper. I leave this for the end because otherwise, it draws out too many juices and the vegetables don’t brown as nicely.
- Go ahead and add the eggs to the veggie mix in the pan.
- Continue to cook the mixture until you achieve your preferred doneness of eggs.
- Heat up a griddle/comal or a pan large enough to fit the tortilla. Make sure to heat up the tortilla so that it’s soft and pliable.
- Take the tortilla off of the griddle/comal and on to a plate, spoon some of the eggs and potato on to the tortilla and fold it over and roll into a burrito.
- You can stop here and devour your burrito or you can return it to the griddle/comal to seal the edges and toast the outside of the burrito for a good crunch.
- If you return it to the griddle/comal, place it seal/overlapping edges side down. Leave there for about 1 minute then flip to the other side, toast for 1 minute and remove from the heat on to a plate.
- Enjoy with a side of Salsa Verde, sour cream, or as is!
Notes
- To make this gluten-free swap out the flour tortillas with corn tortillas.
Keywords: Breakfast Burrito
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