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Gravel & Dine

Breakfast Burritos

A wonderful change for breakfast, this breakfast burrito can be made from things you probably have in your house already. The amounts are approximate.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 burrito
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1-1/2 small Yukon gold potatoes about ¾ cup, cooked and chopped into ¼-1/2 inch pieces
  • Salt
  • Olive oil
  • Red pepper chopped (2 T)
  • Onion chopped (2 T)
  • 3 eggs
  • 1 large flour tortilla
  • 2 oz shredded cheese – I used chipotle cheddar and pepper jack
  • 2 t cilantro chopped
  • Salsa
  • Sour cream
  • Optional: cooked breakfast meat like bacon sausage, or chorizo

Method
 

  1. Heat a little olive oil in a skillet over medium heat. Add the potatoes and a pinch of salt. Sauté until golden, about 3-5 minutes.
  2. Meanwhile, heat another skillet with a little olive oil over medium heat. Cook the onions and peppers until softened. Beat the eggs with a teaspoon of water and add to pan. Scramble with onions and peppers.
  3. Heat the tortillas until soft and pliable.
  4. Build the burrito by layering on the potatoes, half the cheese, eggs, remaining cheese, cilantro. Roll the burrito by folding the tortilla over the ingredients, fold the sizes in, and roll until it up.
  5. Return the burrito to the skillet you cooked the potatoes in, steam side down. Cook over medium heat for 1 minute per side, until golden.
  6. Serve with salsa and sour cream.