Breakfast Potato and Egg Burritos
Potato, eggs, cheese and salsa rolled into a whole-wheat tortilla — 15.8 g of protein, and it reheats well.
Sodium is calculated without salt added to taste.
Estimated; may vary.
A proper breakfast burrito: crisped potato, scrambled eggs, cheese and salsa in a whole-wheat tortilla. Filling enough that most people end up eating it for lunch.
One burrito comes to 370 calories, mostly from the potato and the cheese. That is a reasonable main meal and a lot for a side dish; the meal calorie calculator helps decide which one it is for you.
Ingredients
- Whole-wheat tortillas2
- Gold Potato1, diced (87 g)
- Egg (Whole, Raw)2
- Cheddar Cheese *1/4 cup, shredded (14 g)
- Onions (Yellow)2 tablespoons, chopped (10 g)
- Sauce (Salsa)2 tablespoons (16 g)
- Vegetable oil1/2 teaspoon (2.5 g)
Ingredient swaps
Dairy-free
- Cheddar Cheese — remove
Per serving with these swaps: 312 kcal · P 12.5 g · C 37.4 g · F 12.4 g · fiber 17 g · sodium 451 mg (estimated)
- Cook the potatoes until the edges crisp before adding the eggs.
- Warm the tortillas briefly so they roll without cracking.
- Gluten-free swap: corn tortillas, warmed first so they fold without cracking.
- Contains: wheat (tortillas), eggs, milk (cheese).
- Corn tortillas make it gluten-free; leave the cheese out for a dairy-free version.
Method
- Wash your hands and all surfaces before you start.
- Heat the oil in a skillet. Add the diced potato and onion and cook until the potato is tender and golden, 8-10 minutes.
- Beat the eggs, pour into the pan and scramble with the potato until just set.
- Stir in the shredded cheese until melted.
- Warm the tortillas, spoon in the filling, top with salsa and roll up.
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