Ingredients
- 5 eggs
- ¼ tsp. salt
- 1 Tbsp. olive oil
- 1 onion, diced
- 1 bag frozen potatoes or hashbrowns
- 1 bag frozen bell peppers
- 1 cup shredded cheddar cheese
- 1/2 cup cilantro, chopped (optional)
- 1 can pinto beans or refried beans
- 1/2 cup salsa
- 4 large tortillas
Servings:
Units:
Instructions
- Whisk the eggs with a pinch of salt, then scramble over medium-low heat. Set aside.
- Add olive oil to a medium pan over medium heat. Add onion and sauté until soft, about 5-6 minutes.
- Add frozen potatoes and bell peppers. Sauté until desired crispness is achieved. Add scrambled eggs, cheese and cilantro and stir. Remove from heat.
- Add about a cup of egg and vegetable mixture to each tortilla and top with a scoop of beans and salsa. Roll the burrito and serve, or refrigerate for up to 4-5 days. You may have some filling left. If you have extra tortillas, you can prep more burritos for the freezer!
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