Eat Without

Speedy Burritos

Source: Eat Better, Eat Together Washington State University

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-02-03.

These speedy potato and egg burritos are great for breakfast, lunch, or dinner. Enjoy them with your favorite fruit on the side.

Makes
9 servings
Serving size
1 burrito (153g)

Ingredients

  • 4 cups potatoes (finely chopped)
  • 1 onion (chopped)
  • 1 bell pepper (red or green, chopped)
  • 3 garlic cloves (pressed or finely chopped)
  • 2 eggs (beaten)
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • cheddar cheese (1/2 cup grated, optional)
  • hot sauce (as needed, or salsa)
  • 9 tortillas (flour or corn)

Directions

  1. Wash hands with soap and water.
  2. In a large skillet, heat oil on medium-high setting.
  3. Add onion, green pepper, potatoes, and garlic. Cook until potatoes are tender, about 10 minutes. Raw potatoes may need longer; check if done with a fork.
  4. 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.
  5. Wrap tortillas around the filling and top with salsa and cheese.

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.