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.
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!