Description
A hearty and customizable breakfast burrito packed with roasted potatoes, scrambled eggs, and fresh toppings.
Ingredients
Scale
- 2 cups potatoes, cut into ¾ inch cubes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon granulated garlic
- ½ teaspoon chili powder or smoked paprika
- 1 large poblano pepper
- 4 large eggs, whisked
- ¼ teaspoon salt for eggs
- ¼ teaspoon pepper for eggs
- 1 tablespoon sour cream, or milk (optional)
- 1 teaspoon olive oil for eggs
- 4 (12-inch) large tortillas
- 1 to 1 ½ cups shredded cheese
- 1 large avocado, sliced
- ½ cup cilantro, chopped
- Optional toppings: scallions, microgreens, cherry tomatoes, hot sauce
Instructions
- Preheat your oven to 425°F (220°C).
- Toss potatoes with olive oil, salt, pepper, garlic powder, and chili powder. Spread on a sheet pan with poblano. Roast for about 25 minutes, turning halfway.
- Remove poblanos, let cool, peel skin, and slice into thin strips.
- In a bowl, whisk eggs, sour cream (or milk), and seasonings. Scramble in a skillet over medium-low heat until fluffy, about 3-4 minutes.
- Warm tortillas in a pan or oven until pliable.
- Assemble burritos: on each tortilla, layer avocado, roasted potatoes, scrambled eggs, poblano strips, cheese, and cilantro. Roll tightly.
- Toast burritos seam side down in a skillet over medium heat for 2-3 minutes on each side until golden.
- Slice and serve with hot sauce or sour cream. Enjoy!
Notes
Feel free to customize with your favorite fillings and toppings. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 300mg
Keywords: breakfast burrito, comfort food, easy breakfast, make ahead, customizable
