Potato Breakfast Burrito

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

Servings: 4

Ingredients:

• 4 medium-sized potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 6 eggs, beaten
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa
• 4 large whole-wheat tortillas
• Salt and black pepper to taste

Steps to Cook:

1. Prepare the Potatoes:

   • Peel and dice the potatoes into 1/2-inch cubes.
   • In a large skillet, heat the olive oil over medium heat.
   • Add the diced potatoes and cook, stirring occasionally, until they are tender and lightly browned, about 15-20 minutes.

2. Sauté the Vegetables:

   • In the same skillet, add the diced onion and bell pepper.
   • Sauté the vegetables until they are softened and lightly caramelized, about 5-7 minutes.
   • Add the minced garlic and cook for an additional 1 minute, until fragrant.

3. Scramble the Eggs:

   • In a separate bowl, beat the eggs with a fork or whisk.
   • Pour the beaten eggs into the skillet with the sautéed vegetables.
   • Scramble the eggs, stirring frequently, until they are cooked through and fluffy, about 3-5 minutes.

4. Assemble the Burritos:

   • Lay the whole-wheat tortillas on a clean surface.
   • Divide the scrambled egg mixture evenly among the tortillas, placing it in the center of each one.
   • Top each portion of eggs with a sprinkle of shredded cheddar cheese and a tablespoon of salsa.
   • Fold the bottom of the tortilla up, then fold in the sides and continue rolling tightly to create a burrito.

5. Warm the Burritos (Optional):

   • If desired, you can warm the assembled burritos in a skillet or on a griddle over medium heat for 2-3 minutes per side, or until the tortilla is lightly toasted.

Cook’s Note:

• For a spicier version, you can add diced jalapeño or hot sauce to the egg mixture.
• Feel free to customize the fillings to your liking, such as adding cooked crumbled bacon, diced avocado, or sautéed mushrooms.
• These burritos can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
• Serve the potato breakfast burritos with a side of fresh fruit or a green salad for a well-rounded and nutritious meal.

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