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Breakfast

Breakfast Potato and Egg Burritos

Name: Breakfast Potato and Egg Burritos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 Whole-wheat tortillas; 1, diced Gold Potato; 2 Egg (Whole, Raw); 1/4 cup, shredded Cheddar Cheese; 2 tablespoons, chopped Onions (Yellow); 2 tablespoons Sauce (Salsa); 1 teaspoon Vegetable oil

<p>Potato, eggs, cheese and salsa rolled into a whole-wheat tortilla — 15.8 g of protein, and it reheats well.</p>

370kcal per serving

15.8gprotein

37.7gcarbs

17.2gfat

Estimated; may vary.

Prep10 min

Cook15 min

Total25 min

Makes1 serving

DifficultyMedium

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 (46 g)
Gold Potato1, diced (87 g)
Egg (Whole, Raw)2
Cheddar Cheese1/4 cup, shredded (14 g)
Onions (Yellow)2 tablespoons, chopped (10 g)
Sauce (Salsa)2 tablespoons (16 g)
Vegetable oil1 teaspoon (2.5 g)

Cook’s tips

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.

More to cook

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