Mexican
Breakfast Burritos
Flour tortillas wrap scrambled eggs, diced potato, cheddar, and salsa. The filling is vegetarian as written, with a cooked-sausage swap if you want meat.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Potatoes are diced small so they soften and brown in the same time the eggs need to be ready.
- Eggs are scrambled just until set so they stay tender inside a warm tortilla.
- Salsa is the acid and the moisture, which means the filling does not need a separate sauce.
- The base has no sausage, so the burritos work on a morning when you are not cooking meat.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Add the potatoes to a bowl of cold water, swish, and drain well. Pat them dry so they brown instead of steam.
- 2
Heat the oil in a large skillet over medium heat. Add the potatoes, salt, and pepper. Cover and cook 6 minutes, stirring once. Uncover and cook until tender and browned in spots, about 6 minutes more.
- 3
Whisk the eggs in a bowl. Push the potatoes to the edge of the skillet. Add the butter to the empty space.
- 4
Pour in the eggs. Scramble over medium-low, folding them into the potatoes, until just set, about 2 to 3 minutes.
- 5
Warm the tortillas in a dry skillet for about 20 seconds per side, or wrapped in a barely damp towel in the microwave for 20 seconds.
- 6
Divide the egg and potato filling among the tortillas. Add cheddar and salsa. Fold the sides in and roll tightly.
Pro tips
- Dry potatoes brown. Wet ones sit in the pan and turn gluey.
- Do not overcook the eggs. They keep firming from the heat of the potatoes and the tortilla.
- If a tortilla cracks, warm it a few seconds longer before you roll.
Easy substitutions
- no meat in the base filling
- 4 oz cooked crumbled breakfast sausage, folded in with the eggs
- cheddar
- pepper Jack
- salsa
- pico de gallo
Storage and reheating
Storage
Refrigerate wrapped burritos for up to 3 days. They also freeze well for up to 1 month if wrapped tightly.
Reheating
Microwave a refrigerated burrito for 60 to 90 seconds, then crisp the outside in a dry skillet for 1 minute per side. From frozen, microwave 2 to 3 minutes, turning once, then crisp in the skillet.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 480
- Protein
- 20 g
- Carbs
- 48 g
- Fat
- 22 g
- Fiber
- 4 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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