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A breakfast burrito cut in half on a small white plate on a wooden background with more burritos and eggs in the background.

Breakfast Burritos with Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Description

These Breakfast Burritos with Potatoes are really easy to make and freezer-friendly so they're the perfect savory breakfast to make ahead, defrost, and reheat as needed!


Ingredients

Scale

Roasted Breakfast Potatoes

1000g yellow potatoes, peeled and diced

2 tbsp avocado oil

1 1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1/2 tsp paprika powder

1/2 tsp smoked paprika powder

1 tsp dried oregano

1 tsp dried thyme

1/4 tsp chipotle powder (optional)

Scrambled Eggs

12 eggs

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

3 tbsp butter

Breakfast Burritos

6 large tortilla wraps

1 1/2 cup shredded cheddar cheese

1 cup pico de gallo (optional)

1-2 avocados, thinly sliced (optional)

Ketchup or hot sauce (optional)


Instructions

Roasted Breakfast Potatoes

  1. Preheat your oven to 450F (230C).
  2. Add potatoes to a large rimmed baking sheet. Drizzle with avocado oil and mix together until well coated.
  3. In a small bowl, mix together the sea salt, pepper, garlic, onion, paprika, smoked paprika, oregano, thyme, and chipotle.
  4. Sprinkle the seasoning over the potatoes and mix until evenly coated.
  5. Roast the potatoes in the oven for 20-25 minutes until golden. No need to flip them.
  6. Set aside until ready to make burritos.

Scrambled Eggs

  1. Whisk eggs well in a large bowl with sea salt and pepper.
  2. Heat butter in a large skillet over medium-high heat. When almost melted, slowly add the eggs and lower the heat to medium-low.
  3. Cook for about 5 minutes stirring often to make sure the eggs don’t burn but still have time to set before you stir. Tilt the pan to help the uncooked eggs move around when the rest is almost done. Use a rubber spatula to make the process easier.
  4. The eggs are done when they’re scrambled but still glossy.
  5. Take the pan off the heat and sprinkle the eggs with fresh chives if desired.

Breakfast Burritos

  1. Lay a tortilla wrap on a large plate and sprinkle cheddar in the middle.
  2. Add scrambled eggs, roasted potatoes, pico de gallo, sliced avocado, and ketchup or hot sauce if using.
  3. Fold the right side of the tortilla over the filling but not all the way to the opposite edge. Fold the top and bottom side towards the middle, and finally fold the opposite side over the top.
  4. Wrap the tortillas in foil or cling wrap and store in the fridge.
  5. Warm them up in the oven at 350F for 10-15 minutes. You can also warm up the tortillas in a skillet with a splash of cooking oil.

Notes

Fridge: Store the burritos in the fridge for up to 3 days. To reheat, warm up in the oven at 350F on a small baking sheet for 10-15 minutes.

Freezer: Wrap your burritos in foil, place them in a freezer-safe container or bag, and store in the freezer for up to 3 months. Defrost in the fridge overnight and reheat as you normally would. To cook them from frozen, preheat your oven to 300F and cook for 30-40 minutes.

Eggs: I like adding ½ tsp caraway seeds to the butter as its melting before I add the eggs for extra flavor. This isn’t very common in most countries so I didn’t add it to the recipe but I highly recommend it if you like the flavor!

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