Breakfast Burritos
  • CourseBreakfast
  • CuisineVegetarian
Ingredients
  • 5 eggs
  • ¼tsp. salt
  • 1Tbsp. olive oil
  • 1 onion, diced
  • 1bag frozen potatoes or hashbrowns
  • 1bag frozen bell peppers
  • 1cup shredded cheddar cheese
  • 1/2cup cilantro, chopped (optional)
  • 1can pinto beans or refried beans
  • 1/2cup salsa
  • 4large tortillas
Instructions
  1. Whisk the eggs with a pinch of salt, then scramble over medium-low heat. Set aside.
  2. Add olive oil to a medium pan over medium heat. Add onion and sauté until soft, about 5-6 minutes.
  3. Add frozen potatoes and bell peppers. Sauté until desired crispness is achieved. Add scrambled eggs, cheese and cilantro and stir. Remove from heat.
  4. 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!
Breakfast Burritos
Print Recipe
  • CourseBreakfast
  • CuisineVegetarian
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
  1. Whisk the eggs with a pinch of salt, then scramble over medium-low heat. Set aside.
  2. Add olive oil to a medium pan over medium heat. Add onion and sauté until soft, about 5-6 minutes.
  3. Add frozen potatoes and bell peppers. Sauté until desired crispness is achieved. Add scrambled eggs, cheese and cilantro and stir. Remove from heat.
  4. 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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