Estimated reading time: 5 minutes
Make delicious and easy Breakfast Burritos. No time for breakfast? Turn a skillet full of yummy breakfast food into heat and go breakfast burritos. Add your own favorite flavors. Loaded with potatoes, onion & eggs, rolled in a flour tortilla with sour cream.
How to Make a Protein-Packed Potato & Egg Breakfast Burrito
“Just a few more minutes, please.” “I am so tired.” “Hurry mom, I have to leave.” These are some usual phrases that I hear in our home in the morning. Everyone just wants to hit the snooze button and when ready to go, we are always in a hurry.
Without a doubt, weekday breakfasts can be one of the biggest meal struggles for busy families. Now everyone no longer has an excuse to skip breakfast.
This is why making breakfast burritos is one of our favorite portable meals. They be can be personalized to suit all tastes. We like to batch cook on our meal prep day (typically Sunday afternoon after church). After batch cooking, I roll & wrap each one individually and place them in the freezer for the week ahead.
Burritos have to be one of the most comforting food on the planet
Here is our favorite take. It is suited as an easy on-the-go or eat-at-home, Mexican-inspired breakfast dish. Loaded with flavor and jammed packed with protein to energize the start of your day. After all, breakfast is the most important meal of the day.
Want more great breakfast recipes?
Ingredients needed for Breakfast Burrito
By combining fluffy scrambled eggs with perfectly seasoned potatoes, you’ll start your day off right with a burst of energy and the fuel your body needs.
One-pan meal, this breakfast burrito can easily be doubled or tripled. Great for breakfast or lunch on the go!
- 2 Flour Tortillas
- 2 Large eggs – scrambled
- 1/8 cup milk
- ½ cup Shredded cheddar cheese
- 1/2 Red bell pepper – chopped
- 1/2 Jalapeno pepper – optional
- ½ cup Chopped onions
- 2 tbsps basil
- 1 Small potato, chopped
- Sour cream
- Salt & pepper to taste
If you would like, you can spice this recipe up by sprinkling some Homemade Taco Seasoning over the eggs.
How to make an easy breakfast burrito
STEP ONE: Scrub the potatoes clean under running water to remove any dirt or debris, but avoid peeling them as the skin adds a nice touch of texture to the final dish.
STEP TWO: Next, it’s time to chop the potatoes. Dice them into small, bite-sized cubes to ensure even cooking. Aim for cubes around half an inch in size, as this allows for a nice balance between tender insides and a slightly crispy exterior.
STEP THREE: Dice onion. Then place in a non-stick skillet pan with just enough oil to coat.
STEP FOUR: Add your taco seasoning. Cook on medium-high heat until potatoes are browned and onions are tender. Set aside.
STEP FIVE: In a separate bowl, scramble eggs and milk until combined. In the same pan, add diced red pepper and jalapenos (can be optional) and cook until tender. Then add the egg mixture, and cook until fluffy. Continue stirring until the eggs are just set, being careful not to overcook them. This method yields light and airy scrambled eggs.
STEP SIX: Once the eggs are done, add shredded cheese, basil, and potato mixture and stir to combine and serve on warm tortillas with sour cream. Salt & pepper to taste.
Time to enjoy or freeze for later.
Breakfast Burrito – From Freezer to Plate
Freezer burritos are easy to prep in advance, can be frozen for up to three months, and only take about three to five minutes to reheat in the microwave. Just make sure you wrapped your burritos in aluminum foil to remove the wrapping before cooking.
I am leaving this reminder here for myself. When you are asleep and pending your coffee in the morning, you can do lots of corky things without realizing it.
To reheat the burritos: Unwrap the burrito from foil and microwave on high for 4 to 5 minutes, turning once halfway through. At that point, the burrito will be hot and you could eat it as is. Serve with extra salsa or sour cream, if desired.
Quick Potato & Egg Breakfast Burrito Recipe
If you’re looking to add more protein to your breakfast, a potato & egg breakfast burrito is the perfect solution. Learn how to bulk up the nutritional value of your burrito by incorporating high-protein ingredients.
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- 2 flour tortillas
- 2 eggs
- 1/8 cup milk
- ½ cup shredded cheddar cheese
- 1/2 red bell pepper
- 1/2 Jalapeno pepper
- ½ cup onion
- 2 tbsps. basil
- 1 small potato
- 1 tbsp. taco seasoning
- sour cream
- salt & pepper to taste
- First, dice potato and onion. Place in saute pan with just enough oil to coat. Add in taco seasoning.
- Cook on medium, high heat until potatoes are browned and onions are tender. Set aside.
- In a separate bowl scramble eggs and milk until combined. In the same pan, add diced red pepper and Jalapeños cook until tender. Add egg mixture, cook until the fluffy.
- Once the eggs are done, add shredded cheese, basil, and potato mixture and stir to combine serve on warm tortillas with sour cream.
- Salt & pepper to taste.
They can be frozen up to 3 months ahead in individual servings, wrapped in aluminum foil – dated and stacked in a Ziploc bag.
Amount Per Serving: Calories: 477Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 219mgSodium: 964mgCarbohydrates: 55gFiber: 5gSugar: 6gProtein: 21g
Now that you know how to make a protein-packed potato & egg breakfast burrito, start your day off right with this delicious and nutritious meal!
If you made these burritos, we would love to know how they turned out. Did you batch cook? Did you freeze? Or did you just eat them right away?
Drop us a comment below.
Other Quick Fix Meal Ideas
Eating out is easy, and it usually tastes delicious, but it’s expensive. Making this meal at home will save you money. Add this recipe to your weekly meal plan.