Breakfast Potato and Egg Burritos
These potato and egg burritos are great for breakfast or enjoy them for lunch or even dinner! Enjoy them with your favorite fruit on the side.
- Yield
- 9 servings
- Serving size
- 1 burrito
- Rating
- 3.62 of 5 (78 ratings)
Food groups
- Grains: 1 1/2 ounces
- Vegetables: 1/2 cups
Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 4 cups potatoes, finely chopped
- 1 medium onion, chopped
- 1 medium red or green bell pepper, chopped
- 3 garlic cloves, pressed or finely chopped
- 2 eggs, beaten
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- cheddar cheese (1/2 cup grated, optional)
- hot sauce (to taste, or salsa, optional)
- 9 flour tortillas (or corn)
Directions
- Wash hands with soap and water.
- In a large skillet, heat oil on medium-high setting.
- Add potatoes, onion, bell pepper, and garlic.
- Cook until potatoes are tender, about 10 minutes.
- Raw potatoes may need longer; check if done with a fork.
- Reduce heat to medium setting, spread potato mix out to the sides of the skillet, leaving a space in the middle for the eggs.
- Add the eggs and scramble them until cooked (do not mix potatoes until eggs are cooked firm).
- Stir all ingredients together.
- Wrap tortillas around the filling and top with salsa and cheese, if using.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 193.57 |
| Total Fat | 5.42 g |
| Saturated Fat | 1.56 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 45.67 mg |
| Carbohydrates | 30.65 g |
| Dietary Fiber | 2.87 g |
| Total Sugars | 3 g |
| Added Sugars included | 1 g |
| Protein | 5.83 g |
| Calcium | 70 mg |
| Potassium | 398 mg |
| Sodium | 395.09 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 27 mg |
| Phosphorus | 135 mg |
| Selenium | 11 mg |
| Zinc | 1 mg |
| Vitamin A | 24 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 16 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 7 mcg |
| Folate | 77 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 50 mg |
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Source
Recipe by: Adapted from Speedy Burritos, Eat Better, Eat Together — Washington State University
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/breakfast-potato-egg-burritos. Federal works are public domain in the United States.