Breakfast Burrito Recipe with Eggs, Potatoes and Cheese
Soft scrambled eggs, golden skillet potatoes and melted Monterey Jack cheese wrapped in warm flour tortillas.
Contains: Egg · Milk · Wheat
Contains egg, milk and wheat. Check the labels of packaged tortillas and cheese if you need to account for manufacturer-specific ingredients or cross-contact.
WHY IT WORKS
Why This Recipe Works
01
Cook the Potatoes First
Small, evenly diced potatoes cook through quickly, then brown once the lid comes off for tender centers and crisp edges.
02
Keep the Eggs Tender
Scrambling the eggs over medium-low heat and taking them off while still soft keeps the filling from turning dry.
03
Melt the Cheese Inside
Layering the hot egg-and-potato filling over Monterey Jack helps the cheese melt before the burritos get a quick skillet toast.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Heat 1 1/2 tablespoons (tbsp) of the olive oil in a large nonstick skillet over medium heat.
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Add the diced potatoes and 1/4 teaspoon (tsp) of the salt. Stir to coat, add 2 tablespoons (tbsp) water, then cover and cook for 6 minutes so the centers begin to soften.
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Remove the lid. Add the cumin, smoked paprika and black pepper, then cook for another 6 to 8 minutes, stirring occasionally, until the potatoes are tender and browned at the edges. Transfer them to a plate.
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Crack the eggs into a medium bowl, add the remaining 1/2 teaspoon (tsp) salt and whisk until evenly combined.
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Reduce the skillet to medium-low heat and add the remaining 1/2 tablespoon (tbsp) olive oil. Pour in the eggs and cook for 3 to 4 minutes, stirring slowly with a flexible spatula, until softly set but still moist.
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Return the potatoes to the skillet, add the green onions and fold everything together gently. Remove the skillet from the heat.
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Warm the tortillas one at a time in a dry skillet for about 15 to 20 seconds per side, or microwave the stack briefly under a damp paper towel, until flexible.
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Divide the Monterey Jack among the tortillas, placing it slightly below the center. Spoon the egg-and-potato mixture over the cheese. Fold in the sides, then roll each tortilla up firmly from the bottom to enclose the filling.
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Place the burritos seam-side down in the dry skillet over medium heat. Cook for about 1 to 2 minutes per side, working in batches if needed, until lightly browned and the cheese has melted. Serve hot.
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Dietary options
Make This Recipe Work for You
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Make It Gluten-Free
Change the following ingredient:
Replace6 large flour tortillas, about 10 inches across
With6 large gluten-free flour tortillas, about 10 inches across
Replace6 large flour tortillas, about 25 centimetres across
With6 large gluten-free flour tortillas, about 25 centimetres across
Use the same number of gluten-free flour tortillas; corn tortillas can also work when appropriate to the dish.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Yukon Gold potatoes hold their shape well and become creamy inside as the edges brown. Keep the potato dice close to 1/2 inch so they cook evenly, and warm the tortillas before rolling so they stay flexible.
Useful Substitutions
Russet potatoes can replace Yukon Golds in the same weight; watch them closely because they can break up more easily. Mild cheddar or pepper Jack can replace Monterey Jack in the same quantity.
INGREDIENT QUALITY
Quality Note
Keep the potato dice close to 1/2 inch and cook them until fully tender before the eggs go into the burritos. The short final skillet toast is for browning the tortilla, not for finishing undercooked potatoes.
SPEND LESS
Cost-Saving Tip
A block of Monterey Jack is often better value than pre-shredded cheese and melts smoothly when grated just before assembling the burritos.
COOKING TIPS
Tips
Dice the Potatoes Evenly
Keep the potato pieces close to 1/2 inch. Larger pieces take longer to soften, while very small pieces can break apart before they brown.
Cook the Eggs Gently
Stir the eggs slowly over medium-low heat and remove them while they still look slightly glossy. They will continue cooking from residual heat.
Warm the Tortillas
A brief warm-up makes flour tortillas much easier to fold without cracking, especially once the hot filling is added.
Do Not Overfill
Leave a clear border around the filling so the sides can fold in and the burrito can roll tightly without pushing the filling out.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover burritos promptly, wrap or cover them, and refrigerate within 2 hours. Use within 3 to 4 days.
Freezing
Once fully cooled, wrap burritos individually and freeze in an airtight bag or container. For best texture, use within about 2 months and thaw overnight in the refrigerator.
Reheat in a Skillet
Warm a refrigerated burrito in a covered skillet over medium-low heat, turning occasionally, until the center is hot throughout. Uncover for the final minute if you want the tortilla crisper.
Reheat in the Microwave
Wrap a refrigerated burrito loosely in a damp paper towel and microwave in short intervals until hot throughout. Let it stand briefly before eating because the filling can heat unevenly.
ESTIMATED PER SERVING
Nutrition
1 burrito
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Breakfast Burrito FAQs
How do I get the potatoes tender without making them soggy?
Cover the potatoes briefly at the start so trapped steam helps cook the centers, then remove the lid and let the moisture evaporate so the edges can brown.
What cheese works best in a breakfast burrito?
Monterey Jack melts smoothly and has a mild flavor that works well with eggs and potatoes. Mild cheddar or pepper Jack also work if you prefer a sharper or spicier filling.
How do I keep the tortillas from tearing?
Warm the tortillas until soft and flexible before filling them, and avoid adding too much filling. Fold the sides in first, then roll firmly from the bottom.
Can I use frozen diced potatoes?
Yes. Use about 1 pound of plain frozen diced potatoes and cook them until tender and browned before adding the eggs. Timing can vary depending on the size of the pieces and whether they are partially cooked.
Can I add salsa to the filling?
Yes, but use a modest amount of thick salsa so the tortilla does not become soggy. You can also serve salsa on the side and keep the base burrito filling simple.
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