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Breakfast Potato Burrito

    Breakfast potato burrito

    This simple, hearty breakfast potato burrito is filled to the brim with fried potatoes, scrambled eggs, and tasty cheddar cheese.

    This is a great breakfast on the go. They can be made in advance or served up on a breakfast platter for friends and family.

    Make sure you roll your burritos tight, that way you can slice them in half more easily. If you’re taking your breakfast burritos to go, then they store nicely in plastic wrap.

    Breakfast potato burrito

    What You Need to Make a Breakfast Potato Burrito

    This recipe calls for pre-boiled potatoes, I like to make these the night before so that it’s super easy to make the burritos in the morning. To make pre-cooked boiled potatoes, use russet potatoes or similar, peel the skin off, dice into ¼-inch to ½-inch cubes, and place in a large pot of boiling water for 10 – 15 minutes or until the potatoes are just cooked through.

    This recipe uses scrambled eggs, but eggs of your choice can easily be substituted into the burrito, fried or boiled eggs would go great.

    Ingredients on a table

    Ingredients:

    • Diced russet (or similar) potatoes, pre-cooked (boiled)
    • Olive oil
    • Onion
    • Eggs
    • Wholegrain mustard
    • Garlic powder
    • Cheddar cheese
    • Dried dill
    • Salt & ground black pepper
    • Tortillas

    How To Make a Breakfast Burrito With Potatoes

    In a medium-sized bowl, add your pre-cooked diced russet potatoes, olive oil, dill, garlic powder, salt, and pepper. Gently stir the potatoes.

    Mix ingredients in a bowl

    Finely dice your onions. Place a medium-sized skillet pan on medium heat, then add potatoes and onions.

    Cook for 5 – 10 minutes until potatoes are golden brown and onions are translucent.

    Cooking potatoes and other ingredients in a pan

    In a small bowl, whisk eggs, salt, and pepper. Using the same skillet you used for the potatoes, reduce heat to low-medium and pour in your eggs.

    Use a spatula to move your eggs to scramble them. Cook for approximately 5 minutes. Remove from heat.

    Cooking scrambled eggs

    Now it’s time to assemble your breakfast potato burritos.

    Cooked ingredients

    Add a couple of large spoonfuls of cooked breakfast potatoes to the middle of one of the tortilla wraps, then spoon scrambled eggs next to the potatoes.

    Assembling burritos

    Sprinkle your potatoes and eggs with grated cheddar cheese. Squeeze enough wholegrain mustard to your liking. Garnish with mayonnaise and hot sauce.

    Adding cheese and mayonnaise

    Roll your burrito tightly, making sure to keep all the ingredients inside the tortilla. Slice in half and enjoy!

    Breakfast potato burrito

    Breakfast potato burrito

    Breakfast Potato Burrito

    Paige Gilmore
    This is an extremely easy hearty breakfast potato burrito recipe that you will love! Rustic boiled potatoes, scrambled eggs, and melt-in-your-mouth cheese all combine into the perfect breakfast meal.
    No ratings yet
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast
    Servings 4 to 5
    Calories 272 kcal

    Ingredients
      

    • 2 cups cubed russet potatoes pre-cooked/boiled
    • 1 tbsp olive oil
    • 1 small onion finely chopped
    • 4 to 6 eggs
    • wholegrain mustard
    • garlic powder
    • ¾ cup sharp cheddar cheese grated
    • 1 tsp dill weed
    • salt
    • ground black pepper
    • 4 to 6 tortillas
    • mayonnaise for garnish
    • hot sauce for garnish

    Instructions
     

    • Peel the skin off potatoes, dice into ¼-inch to ½-inch cubes, and place in a large pot of boiling water for 10 - 15 minutes or until the potatoes are just cooked through.
    • In a medium-sized bowl, add your potatoes, olive oil, dill, garlic powder, salt, and pepper. Gently stir the potatoes.
    • Finely dice your onions. Place a medium-sized skillet pan on medium heat and add potatoes and onions. Cook for 5 to 10 minutes until potatoes are golden brown and onions are translucent.
    • In a bowl, whisk eggs, salt and pepper. Reduce heat to medium low and pour eggs into the same pan you used to cook the potatoes. Scramble eggs for approximately 5 minutes. Remove from heat.
    • Add a couple of large spoonfuls of cooked breakfast potatoes to the middle of one of the tortilla wraps, then spoon scrambled eggs next to the potatoes.
    • Sprinkle your potatoes and eggs with grated cheddar cheese. Squeeze enough wholegrain mustard to your liking. Garnish with mayonnaise and hot sauce.
    • Roll your burrito tightly. Slice in half and enjoy!

    Nutrition

    Calories: 272kcal
    Keyword breakfast, brunch, burrito, potato
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    Paige Gilmore
    Paige Gilmore

    Paige is a professional food photographer and recipe developer based out of both New Zealand and New York. Inspired by the wonderful meals she has eaten around the world, Paige loves to take a delicious friendly approach to cooking.

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