Go Back Email Link
+ servings
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 minutes
Cook Time 15 minutes
Total Time 20 minutes
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
Tried this recipe?Let us know how it was!