Easy Potato & Egg Breakfast Burrito is a portable breakfast filled with scrambled eggs, shredded cheddar cheese, breakfast potatoes, and juicy diced tomatoes. Perfect for meal prepping in advance.Jump to Recipe
Easy Potato & Egg Breakfast Burrito is a nice breakfast change-up from your usual, which if I had to guess, is not a breakfast burrito. It’s portable, savory, very meal prep friendly, and well worth the little bit of effort to put them together. There’s so many flavors going on in here. Roasted breakfast potatoes (my mom’s recipe), diced tomatoes, cheddar cheese, and soft scrambled eggs. There’s a lot of flavor in every bite packed into this burrito.
Easy Potato & Egg Breakfast Burrito
I love this recipe because it’s a real change-up from what I typically eat on a busy morning – yogurt or cereal. It’s a great way to fit eggs in on a busy morning, which is not the easiest (but is definitely my favorite). It’s a grab-and-go style breakfast, so make a few to have on hand for whenever you want them. You’ll be glad you made them when all you need to do is heat it up. They’ll keep in the freezer for 2 months.
I have yet to post my mom’s breakfast potatoes as a standalone recipe here, but this recipe contains a scaled-down version of what that would look like! I’ve been having these potatoes for a very long time. It’s not hard to make breakfast potatoes at home turn out like the diner’s, but it does take a few key tricks to make them a real knockout addition to your plate.
1 – You need a hot enough skillet to brown the potatoes (not steam them), but not too hot that they burn
2 – You need to season them like you mean it
3 – You need moisture. Dry breakfast potatoes are the worst. This is either through butter, oil, or cooking spray.
I suppose that the method used to make crispy sweet potato fries could apply here too. That is, to soak them in water to remove the starch so the outside gets nice and crispy. But what I also love about these potatoes is that they’re a bit mushy and a bit crunchy. We’ll save the crispy hashbrowns for another recipe.
FOLDING & GRILLING
Folding wraps and burritos should be an art form, like origami. Have you ever really watched someone at a deli or even Chipotle fold together a wrap? They do it so fast, the ingredients don’t fall out, and they don’t rip the tortilla. Plus, they fit so much in. My mind is blown every time. Those are some real goals.
Some things about folding wraps that I’ve learned along the way from experience and many ripped tortillas:
- Remember that the size of the tortilla and the amount of filling is proportionate. If things are falling out, you probably overstuffed it, and this is a surefire way to rip it.
- Heat your tortilla up for 30 seconds. If they feel dry, like they’ve been in the cabinet a bit too long, heating them up puts moisture back into them and makes them flexible again.
- Roll your burrito on something that it will get wrapped in, like aluminum foil, parchment paper, or saran wrap – this will hold it all together while it takes shape. Pro tip: cut the burrito WITH the wrap on it.
- Method to fold: fold the burrito halfway over the filling, fold the sides and tuck them under the filling, continue rolling to finish it, and leave it seam side down.
- Grilling – if you plan to grill these, you can use either a grill pan or just a regular pan, but make sure you have something heavy to weigh it down. Heat the skillet on medium-high heat – spray with cooking spray or drizzle with oil. Leave it for a couple of minutes so that it gets nice and toasted. Flip and repeat. Cut after you grill.
Tortillas – I used Mission Tortilla Low Carb tortillas, but you may use whatever you like.
Cheese – Shredded cheddar is used here to really get all over the burrito, but American could also work. You can also try shredded swiss for a change-up
Tomatoes – Adds a brightness and juiciness to everything
Eggs – The protein gets kicked up here by using extra egg whites, and the calories and cholesterol gets lowered by leaving out some of the yolks. The goal is to really have big pieces of scrambled eggs so that they don’t fall out of your burrito and they give you something big to bite into. You can also use an egg substitute or liquid egg whites to replace whole eggs
You could add avocado to this if you like for a bit more savory flavor.
REHEATING & STORING
If you meal prepped these, and I highly recommend that you do – you can keep them right in the refrigerator if you plan to eat them that week. Otherwise, they will keep in the freezer for two months. To reheat from the fridge – pop them right in the microwave or toaster oven. To reheat from the freezer, defrost in the microwave for 2 minutes, then you can toast them up in a toaster oven or oven for a few minutes. If you’re on the go and in a rush, the microwave will work just fine.
AS ALWAYS, IF YOU MAKE THIS – PLEASE LEAVE A COMMENT BELOW!
Easy Potato & Egg Breakfast Burrito
- 2 russet potatoes
- 1 tbsp olive oil
- 1 ½ tsp paprika
- 1 ½ tsp garlic powder
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 tsp dried parsley
- ½ yellow onion diced
- 6 eggs
- 2 egg whites
- 1 tbsp whipped butter
- 1 tbsp nonfat half and half
- 1 cup cheddar cheese
- 4 carb balance tortillas Mission Tortilla
- 1 to mato diced
Prick the potatoes all over with a fork, then soften them in the microwave for 2 minutes. Cut potatoes into ½ inch cubes once they’ve cooled a bit
Heat a medium-sized skillet on medium heat. Drizzle the tbsp of olive oil and when hot, add in the cubed potatoes. Season all over with the paprika, garlic powder, sea salt, pepper, and parsley and toss to combine.
Keep the heat on medium and cook potatoes for 15-20 minutes, tossing them frequently so they cook evenly. About halfway through, add in the onions. Potatoes are finished when they’re fork-tender and crispy.
While the potatoes cook, scramble the eggs together with the butter and half and half in a large bowl.
Heat another large skillet on medium heat. Spray entirely with nonstick spray. Pour in the scrambled eggs. Season with salt and pepper to taste.
With a silicone spatula, move the eggs around constantly, scraping them off the pan. This will prevent them from browning and will make sure all the mixture cooks. Leave the pieces of egg as large as possible. Eggs will be cooked in about 5 minutes when they are still soft.
To assemble the burrito, lay the tortilla flat and add ¼ of the potatoes, ¼ of the eggs, and ¼ of the tomato. Sprinkle ¼ cup of the cheese over everything. Roll the burrito up like a wrap, folding it over the filling, tucking the sides, and continuing to roll leaving the seam side down.
To grill: Heat a grill pan on medium heat and spray with nonstick spray. When the pan is hot, place the burrito on the pan and weigh it down using a press or something heavy (like a plate). After about 2-3 minutes, the burrito will have grill marks. Flip the burrito and repeat.
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