Breakfast Potato and Egg Burritos
Source: Adapted from Speedy Burritos, Eat Better, Eat Together Washington State University
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
These potato and egg burritos are great for breakfast or enjoy them for lunch or even dinner! Enjoy them with your favorite fruit on the side.
- Makes
- 9 servings
Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 4 cups potatoes, finely chopped
- 1 medium onion, chopped
- 1 medium red or green bell pepper, chopped
- 3 garlic cloves, pressed or finely chopped
- 2 eggs, beaten
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- cheddar cheese (1/2 cup grated, optional)
- hot sauce (to taste, or salsa, optional)
- 9 flour tortillas (or corn)
Directions
- Wash hands with soap and water.
- In a large skillet, heat oil on medium-high setting.
- Add potatoes, onion, bell pepper, and garlic. Cook until potatoes are tender, about 10 minutes. Raw potatoes may need longer; check if done with a fork.
- Reduce heat to medium setting, spread potato mix out to the sides of the skillet, leaving a space in the middle for the eggs. Add the eggs and scramble them until cooked (do not mix potatoes until eggs are cooked firm). Stir all ingredients together.
- Wrap tortillas around the filling and top with salsa and cheese, if using.
Notes
Learn more about: Potatoes Onions Bell Peppers Garlic
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.