Breakfast
Breakfast Potato and Egg Burritos
Potato, eggs, cheese and salsa rolled into a whole-wheat tortilla — 31 g of protein, and it reheats well.
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.
It is also the biggest recipe here — 736 calories in one burrito, 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 tortillas1 tortilla (8 inch)
- Gold Potato1/2 potato, diced (87 g)
- Egg (Whole, Raw)1 large
- Cheddar Cheese2 tablespoons, shredded (14 g)
- Onions (Yellow)1 tablespoon, chopped (10 g)
- Sauce (Salsa)1 tablespoon (16 g)
- Vegetable oil1/2 teaspoon
Cook’s tips
- Cook the potatoes until the edges crisp before adding the eggs.
- Warm the tortillas briefly so they roll without cracking.
- Contains: wheat (tortillas), eggs, milk (cheese).
- Gluten-free swap: corn tortillas, warmed first so they fold without cracking.
Method
- 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
Lunch
Dinner
Lunch
Snack
Breakfast
Snack
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