Description
These Potato Egg and Cheese Breakfast Burritos are perfect for a healthy on the go breakfast for kids and parents!
Ingredients
Scale
- 2 cups peeled and diced potatoes, I like Yukon Gold
- 2 teaspoons olive oil
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon granulated garlic (optional)
- 1/2 teaspoon ground cumin (optional)
- Salt and Pepper
- 8 eggs
- 1 cup shredded cheese, I like sharp cheddar
- 12 medium sized whole wheat tortillas
Instructions
- Add peeled and diced potatoes to a pot and cover with cold water. Bring to a boil and cook until potatoes are fork tender, about 20 minutes, and then drain.
- Heat a large skillet over medium heat and add olive oil, cooked potatoes, seasonings and salt and pepper, to taste. Cook until potatoes are a little crispy on the outside, 10 minutes. Remove potatoes from the skillet.
- Crack eggs into a bowl, season with salt and pepper and wisk until combined. Place the skillet back on the stove over medium heat and spray with cooking spray or butter. Add eggs to the bowl and cook until just scrambled, 3-5 minutes.
- Add the potatoes back in, along with the cheese. Stir until all ingerdients are evenly distributed.
- Place about 2 tablespoons burrito mixture in the middle of your totilla, roll the sides in and then roll up tightly. Wrap burritos with plastic wrap and then place in a large freezer safe bag or container.
- If cooking immediately: Heat skillet over medium heat and place burrito in seam side down. Let cook a few minutes until toritlla is browned, flip over and repeat.
- See post for directions on how to re-heat burritos from cold or frozen.
- Prep Time: 20
- Cook Time: 45
- Category: Breakfast, Vegetarian
- Method: Stovetop
- Cuisine: American
