Breakfast Potato and Egg Burritos

This recipe combines complex carbohydrates from potatoes with high-quality egg protein to keep you energized and full throughout the morning.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (9 servings), not per serving.

• 1 tablespoon vegetable oil · 122 kcal in the whole recipe
• 4 cups potatoes, finely chopped · 327 kcal in the whole recipe
• 1 medium onion, chopped · 43 kcal in the whole recipe
• 1 medium bell pepper, chopped · 24 kcal in the whole recipe
• 3 garlic cloves, finely chopped · 9 kcal in the whole recipe
• 2 eggs, beaten · 101 kcal in the whole recipe
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup cheddar cheese, grated (optional) · 226 kcal in the whole recipe
• 9 flour tortillas · 894 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped potatoes, onion, bell pepper, and garlic, then cook until the potatoes are tender, about 10 to 12 minutes.

   

2. Reduce the heat to medium. Push the potato and vegetable mixture to the outer edges of the skillet, leaving an empty space in the center.

   

3. Pour the beaten eggs into the center space. Scramble them gently in the middle until they are cooked firm, then stir all the ingredients in the skillet together and season with salt and black pepper.

   

4. Warm the tortillas slightly, then spoon the potato and egg filling into the center of each. Top with grated cheddar cheese if desired, roll them up tightly, and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.