Potato Breakfast Burritos
Hearty and filling vegetarian Tex-Mex breakfast entree with fried potatoes, scrambled eggs and cheese wrapped up in tortillas. These are terrific for company or holiday breakfasts. Plus, they can be made up ahead of time and microwaved quickly for a grab-and-go breakfast. Serve with salsa.
Ingredients
- 3/4 cup fried potatoes seasoned with garlic salt, paprika, pepper, dill weed, parsley and chives
- 4 large eggs scrambled
- 3/4 to 1 cup sharp cheddar cheese shredded
- 6-10 tortillas
- Salt and pepper
- salsa for garnish, if desired
- butter as needed to fry eggs
Instructions
- Peel one medium to large potato and dice in chunks.
- Melt a tablespoon or two of butter in a skillet over medium heat.
- Add potatoes.
- Sprinkle with garlic salt, paprika, pepper, dill weed, parsley and chives.
- Cover with lid and cook, turning potatoes with a spatula every five minutes or so until fork tender.
- Remove potatoes from burner and set aside.
- Melt butter in a separate skillet over medium to medium high heat.
- Crack 4 eggs into a bowl and whisk.
- Pour whisked egg mixture into skillet and sprinkle generously with salt and pepper, to taste.
- Slowly scramble the eggs until cooked through. In a large mixing bowl, place eggs, potatoes, and cheese.
- Stir to combine.
- Place a damp paper towel on bottom and top of tortillas.
- Microwave on high about 20 seconds.
- Remove from microwave.
- Place a heaping scoop of burrito mixture down the center of the tortilla and heap up with your hands if necessary to kind of pack it together.
- Fold the bottom of the tortilla up to the center.
- Now take one side and fold to the middle.
- Roll burrito over to cover the burrito mixture.
- With your fingers, tuck in the remaining end pieces to the center of the burrito so the filling doesn’t come out.
- Spray small pieces of waxed paper with cooking spray.
- Place burrito in waxed paper and roll up.
- Microwave on high for about 30 seconds.
- Serve with salsa.
Notes
NOTE: You need to keep the tortillas hot and moist while rolling up or they tear easily. Re-microwave if necessary.
NOTE: You can prepare the Fried Potatoes up to a week in advance before making this recipe as long as they are kept refrigerated after frying.
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