Veggie and Potato Breakfast Burritos
Veggie and Potato Breakfast Burritos are hearty, filling and so satisfying. This wonderful vegetarian burrito recipe is terrific for weekend, company or holiday breakfasts! It's delightful comfort food but without the meat. Also great for Meatless Monday dinners.
Equipment
- 2 or 3 skillets
- 1 spatula
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 vegetable peeler
- 1 sharp knife to cut vegetables
Ingredients
- 1 cup seasoned Fried Potatoes (see note below)
- 1 1/3 tbsp. onion diced
- 1 1/3 tbsp. tomatoes diced
- 1 1/3 tbsp. red bell peppers diced
- 1 1/3 tbsp. green bell peppers diced
- 1 1/3 tbsp. orange bell peppers diced
- 1 1/3 tbsp. yellow bell peppers diced
- 1 1/3 tbsp. mushrooms sliced
- 1 1/3 cups scrambled eggs seasoned with salt and pepper
- 1 cup sharp Cheddar cheese shredded
- 10-12 tortillas
- 3 tbsp. butter for sautéing veggies and eggs (divided use)
- 1/2 cup salsa as desired
Instructions
- Sauté potatoes in tablespoon of butter with garlic salt, pepper, chives, parsley, dill weed and paprika in a skillet over medium heat.
- Cover with a lid and turn with a spatula about every 5-10 minutes to prevent burning.
- Cook until potatoes are fork tender—about 20-30 minutes.
- Place mixture in large mixing bowl.
- Meanwhile, in another skillet, sauté veggies in a tablespoon of butter until tender over medium heat – about 5 minutes.
- Add veggies to large mixing bowl.
- In another skillet, add remaining tablespoon of butter and melt over low to medium heat.
- Add about 3 or 4 beaten eggs.
- Sprinkle generously with salt and pepper.
- Scramble eggs until done.
- Remove from heat and add eggs to the mixing bowl with cheese.
- Stir to combine.
- Warm tortillas between damp paper towels in microwave about 20 seconds.
- Place about one-third to one-half cup of scrambled egg mixture down the center of each tortilla leaving a one to one-and-a-half inch border at the top and bottom of the tortilla.
- Fold the bottom up to the center of the tortilla.
- Fold the left flap over to the center of the tortilla.
- Carefully, roll tortilla over to cover all the stuffing.
- Tuck the loose ends into the tortilla to keep all the filling ingredients inside the burrito.
- Roll in paper towels or waxed paper that’s been sprayed with cooking spray and microwave on high about 25-30 seconds for each burrito.
- Serve with salsa.
Notes
NOTE: To make sautéed veggies, use about 1 to 1 heaping tablespoon each of onions, mushrooms, tomatoes, and the four different bell peppers.
NOTE: Other options for veggies include shredded carrots, zucchini, yellow squash and corn.
NOTE: You must heat the tortillas before rolling or they will tear apart.
NOTE: If you don’t want to dirty up all the skillets, use one large one and fry potatoes first. When potatoes are almost done add all the veggies and sauté another 5 minutes or so until fork tender. Then add lightly beaten eggs and season the whole with salt and pepper. Scramble the eggs into the potatoes and veggies. Once the eggs are set, remove from heat and add cheese. Stir to combine.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 285kcalCarbohydrates: 24gProtein: 10gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 141mgSodium: 574mgPotassium: 256mgFiber: 3gSugar: 2gVitamin A: 598IUVitamin C: 12mgCalcium: 150mgIron: 2mg
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