Breakfast burritos recipe Share this recipe on Facebook
A simple, easy to make and great in taste breakfast burritos recipe. Flour tortillas are filled with a potato, bell pepper, spring onion and hot egg and cheese mixture and served with salsa and sour cream.
Preparation time: 5 minutes, Cooking time: 30 minutes, Serves: 2 - 4
4 medium potatoes, cut into 1/2 in (1 cm) dice
1 Tbsp (15 ml) vegetable oil
1/3 cup chopped red bell pepper
1/2 cup (125 ml) thinly sliced green onions
2 Tbsp (30 ml) water
1 to 2 tsp Tabasco or similar sauce, or to taste
1 1/2 cups shredded Cheddar or Monterey Jack cheese, or a combination of the two
Salt and freshly ground black pepper to taste
4 10 inch flour tortillas
To serve with
Make the burrito filling
Boil the potatoes in a pot with enough water to cover them for about 10 minutes or until
just tender. Drain well and set aside.
Heat the vegetable oil in a large frying pan over high
heat and add the diced potatoes and bell pepper. Cook for about 5 minutes,
stirring occasionally. Add the green onions and cook for 2 to 3 minutes more.
While the potatoes are cooking, beat the eggs together with the water in a bowl. Add the hot sauce and
cheese to the bowl and mix well. Season with salt and black pepper to taste.
Add the egg mixture to the frying pan and cook, stirring frequently for
about 5 minutes or until the eggs are set.
Heat the tortillas
Meanwhile, wrap the tortillas
in aluminum foil and heat in the oven at 350°F (180°C) oven for 10 minutes (you can also put them in a plastic bag and heat in the microwave for about 30 soconds on highest power setting).
Assemble the burritos
Divide the potato
and egg mixture evenly among the four tortillas and wrap it just like a burrito. Serve with salsa and sour cream.
Notes and tips
You can also use some adobo sauce or other similar chile sauce instead of the Tabasco.
Back to Breakfast burritos recipe
Back to the Breakfast burritos recipe