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.
Love burritos? Here are other burrito recipes you might enjoy: Gluten-Free Breakfast Burrito, Pulled Pork Breakfast Burrito, Green Chile Breakfast Burrito, Breakfast Burrito Bowl, and Chicken Breakfast Burrito.
Why You’ll Love This Recipe
Easy recipe: This is an incredibly simple recipe with straightforward ingredients and instructions. It is perfect for anyone, from seasoned chefs to first-time cooks. Its simplicity makes it great for busy mornings or for a quick breakfast on weekday mornings.
Delicious flavors: Loaded with hearty potatoes, fluffy eggs, and melt-in-your-mouth cheddar cheese, these breakfast burritos are a delight to the tastebuds. The unique addition of wholegrain mustard provides an unexpected yet delicious flavor, making it an absolute favorite.
Meal prep friendly: Because these yummy burritos can be made in advance, they are perfect for meal prep. Just make a batch, wrap them in aluminum foil, and store in the fridge. Reheat them the next time you need a quick and delicious breakfast.
You’ll need the following ingredients to make these breakfast burritos with potatoes:
Potatoes: Pre-boiled russet or similar potatoes are used in this recipe. If you have leftover potatoes, such as home fries or hash browns, feel free to use them. Red potatoes can also work well in this recipe.
Onion: A yellow onion is used here. However, for a more colorful breakfast burrito, try using a combination of yellow and green or red bell peppers.
Cheese: This recipe calls for cheddar cheese. However, pepper jack, monterey jack cheese, or sharp cheddar could also be used for a different flavor profile.
Wholegrain Mustard: This ingredient adds a great depth of flavor to the burrito. If you’re not a fan of hot food, you may substitute it with a mild Dijon mustard.
How To Make a Breakfast Potato Burrito
In a medium-sized bowl, add your pre-cooked diced russet 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, then add potatoes and onions.
Cook for 5 – 10 minutes until potatoes are golden brown and onions are translucent.
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.
Now it’s time to assemble your breakfast potato burritos.
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, making sure to keep all the ingredients inside the tortilla. Slice in half and enjoy!
- When cooking the potatoes and onions, use a paper towel to blot any excess oil. This will ensure your potatoes stay crispy and prevent your burritos from becoming soggy.
- For a more American breakfast touch, consider adding breakfast sausage to your potato and egg mixture. Just ensure to cook it thoroughly before adding.
- When rolling your burrito, make sure all ingredients are evenly spread and the burrito is rolled tightly. This helps to keep all the ingredients inside the soft flour tortilla.
Storage & Reheating
Wrapped tightly in aluminum foil, these breakfast burritos can be stored in the refrigerator for up to 3-4 days. When ready to eat, simply reheat them on medium-high heat in a pan or in the air fryer for about 5-7 minutes until thoroughly warmed. If you’re in a rush, they can also be microwaved. However, reheating in a pan or air fryer will keep the tortilla crispy.
Additions & Substitutions
While this recipe is great as is, you might want to try a few variations to make your own breakfast burrito. For a more nutritious twist, replace russet potatoes with sweet potatoes or add some black beans. To add some heat, consider using chili powder, cayenne pepper, or your favorite salsa. If you’re a fan of fresh herbs, sprinkle some fresh cilantro or parsley on top before rolling your burrito.
What should I serve with this healthy breakfast burrito recipe?
These hearty breakfast burritos are a meal in themselves. However, if you’d like a side, they pair well with a simple fruit salad, some leftover hash browns, or a sweet breakfast pastry. Add a dollop of sour cream on the side or a sprinkle of cheese on top for an extra delicious breakfast. Enjoy these delicious breakfast burritos as part of a balanced meal any time of the day.
Here are a few other breakfast recipes you might enjoy!
Breakfast Potato Burrito
- 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
- ground black pepper
- 4 to 6 tortillas
- mayonnaise for garnish
- hot sauce for garnish
- 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!
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.