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- 4 large flour tortillas - 2 medium Yukon gold potatoes, peeled and diced - 4 large eggs - ½ cup shredded cheddar cheese - ½ cup diced bell peppers (red and green) - ¼ cup finely chopped onion - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and black pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped (for garnish) - Salsa or hot sauce (for serving) For flour tortillas, I recommend Mission or Tortilla Land. They are soft and tasty. Yukon gold potatoes from Russet or Idaho are best for this dish. They cook well and have great flavor. For cheese, I trust Tillamook or Cabot; they melt perfectly. When it comes to spices, McCormick offers reliable choices for paprika and garlic powder. No Yukon gold potatoes? Use red or russet potatoes instead. If you want a different cheese, try Monterey Jack or pepper jack for a spicy kick. For a healthier option, swap flour tortillas for whole wheat or corn tortillas. You can even use egg whites if you prefer a lighter option. If you don’t have smoked paprika, regular paprika or chili powder works fine too. Try this Full Recipe to make your breakfast burritos shine. 1. Cook the Potatoes: Start by filling a medium pot with water and adding a pinch of salt. Bring it to a boil. Carefully add the diced Yukon gold potatoes. Cook them until they are fork-tender, about 10 minutes. Once done, drain the potatoes in a colander and set them aside. 2. Sauté the Vegetables: In a large skillet, heat the olive oil on medium heat. Once it’s hot, add the chopped onion and diced bell peppers. Stir often until the veggies soften and smell great, which takes about 5 minutes. 3. Combine Potatoes and Season: Add the drained potatoes to the skillet with the veggies. Sprinkle in the smoked paprika, garlic powder, and season with salt and black pepper. Cook for 3 to 4 minutes to let the flavors blend. 4. Scramble the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. Push the potato mix to one side of the skillet. Pour the eggs into the empty side and let them cook for 1 minute. Then, gently scramble the eggs with a spatula for about 2 more minutes until just set. 5. Combine and Melt: Mix the scrambled eggs into the potato-vegetable mix until well combined. Sprinkle the shredded cheddar cheese on top, letting it melt slightly from the warmth. 6. Assemble the Burritos: Lay each tortilla flat. Spoon a good amount of the potato-egg mix onto the center of each tortilla. Fold the bottom over the filling, tuck in the sides, and roll tightly to enclose everything. 7. Toast the Burritos (Optional): Heat a clean skillet on medium. Place the burritos seam-side down and cook for 2 to 3 minutes on each side until golden and crispy. - Choose the Right Potato: Use Yukon gold potatoes for their creamy texture. - Cut Evenly: Dice the potatoes into small, equal pieces. This helps them cook evenly. - Don't Overcook: Keep an eye on the potatoes. Overcooked potatoes can become mushy. - Whisk Well: Whisk the eggs until the yolks and whites are fully mixed. This gives a good texture. - Cook on Low Heat: Cooking eggs on low heat helps them stay soft and fluffy. - Don’t Over-Scramble: Scramble gently. Remove them from heat while they are still slightly runny. They will keep cooking from the heat. For the complete recipe, check out the Full Recipe section. To keep your burritos warm, wrap them in foil. This will help hold in heat. Place them in a warm oven at 200°F. You can also use a slow cooker set to warm. This method keeps them soft and tasty. You can use leftover filling in many ways. Try it as a topping for nachos. It also works well in a breakfast bowl. Mix it with rice or quinoa for a quick meal. You can even add it to omelets or frittatas for extra flavor. When wrapping your burritos, start with a flat tortilla. Add your filling in the center. Fold the bottom up over the filling first. Then, tuck in the sides. Roll tightly from the bottom to the top. This method keeps everything inside and makes for a neat burrito. {{image_4}} If you want to make your breakfast burrito meat-free, it's easy. You can use more veggies to replace meat. Try adding mushrooms, zucchini, or spinach. These choices add flavor and color. You can also add beans for protein. Black beans or pinto beans work great. They make the burrito filling hearty and tasty. Spices can change your burrito game. Start with the basics like cumin and chili powder. They add warmth and depth. For a kick, try adding jalapeños or hot sauce. If you like a smoky flavor, smoked paprika is perfect. You can also mix in some fresh herbs. Chopped parsley or green onions brighten the dish. Don’t forget to taste as you go! Want to try cooking your burritos differently? You can bake or air fry them. Baking gives a nice crisp without extra oil. Preheat the oven to 400°F. Place the burritos seam-side down on a baking sheet. Bake for about 15 minutes until golden. For air frying, set the temperature to 375°F. Cook for 10 minutes, flipping halfway through. Both methods keep your burritos delicious! For the full recipe, check out the section above. To store leftover burritos, wrap each one in foil or plastic wrap. This keeps them fresh and prevents them from drying out. You can also place them in an airtight container. Label the container with the date. Store them in the fridge for up to three days. Reheating burritos is easy. For the best taste, use an oven. Preheat the oven to 350°F (175°C). Place the burrito on a baking sheet and heat for about 10-15 minutes. If you’re in a hurry, use a microwave. Heat on high for 1-2 minutes, checking to ensure it is warm throughout. Freezing burritos is a great way to meal prep. First, let the burritos cool completely. Then, wrap each one tightly in plastic wrap. Place them in a freezer bag and remove as much air as possible. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. For the full recipe, check the main article. You can easily prepare breakfast burritos ahead of time. Start by cooking the potatoes and eggs as outlined in the full recipe. After assembling the burritos, wrap each one tightly in foil or plastic wrap. Store them in the fridge for up to three days. For longer storage, place the wrapped burritos in the freezer. When ready to eat, reheat them in the oven or microwave. This method keeps them fresh and tasty. Absolutely! You can swap cheddar for any cheese you like. Monterey Jack, pepper jack, or even feta can work well. Each cheese brings its own flavor and texture. If you're feeling adventurous, try a mix of cheeses for added richness. Just be sure to adjust the amount based on how cheesy you want your burritos to be. Breakfast burritos pair nicely with many sides. Here are some great options: - Fresh fruit salad for sweetness - Hash browns for extra crunch - A simple green salad for freshness - Refried beans for a hearty side - Avocado slices or guacamole for creaminess These sides add variety and make your meal more satisfying. Enjoy your flavorful breakfast! In this article, we explored how to make delicious breakfast burritos with potatoes and eggs. We covered the key ingredients, cooking steps, and helpful tips. You learned about variations and how to store leftovers properly. Remember, you can customize these burritos to fit your taste. Breakfast burritos are fun, easy, and perfect for any meal. Enjoy making your own tasty wraps!

Breakfast Burritos with Potatoes and Eggs

Kickstart your morning with irresistible Savory Breakfast Burritos with Potatoes and Eggs! Bursting with flavor, these easy-to-make burritos combine crispy potatoes, scrambled eggs, and delicious cheese all wrapped in a warm tortilla. Perfect for busy mornings or a relaxing brunch, this recipe offers step-by-step instructions and tips to elevate your breakfast. Click to explore the full recipe and transform your breakfast today! Enjoy every bite!
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Ingredients
  

4 large flour tortillas

2 medium Yukon gold potatoes, peeled and diced

4 large eggs

½ cup shredded cheddar cheese

½ cup diced bell peppers (red and green)

¼ cup finely chopped onion

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and black pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Salsa or hot sauce (for serving)

Instructions
 

Cook the Potatoes: In a medium pot, fill it with water and add a generous pinch of salt. Bring the water to a rolling boil. Carefully add the diced Yukon gold potatoes and let them cook until fork-tender, about 10 minutes. Once done, drain the potatoes in a colander and set aside for later use.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion along with the diced red and green bell peppers. Sauté the mixture, stirring occasionally, until the vegetables soften and become fragrant, which should take about 5 minutes.

      Combine Potatoes and Season: Stir the drained potatoes into the vegetable mixture in the skillet. Sprinkle in the smoked paprika, garlic powder, and season generously with salt and black pepper. Cook everything together for an additional 3-4 minutes, allowing the flavors to fully meld together.

        Scramble the Eggs: In a medium bowl, whisk the eggs together with a pinch of salt and pepper until well combined. Create a space in the skillet by pushing the potato mixture to one side. Pour the whisked eggs into the empty side of the skillet, letting them cook undisturbed for about 1 minute. Then, gently scramble the eggs with a spatula until they are just set, which should take another 2 minutes.

          Combine and Melt: Gently mix the scrambled eggs into the potato-vegetable mixture until thoroughly incorporated. Sprinkle the shredded cheddar cheese over the warm mixture, covering it lightly, allowing the cheese to melt slightly from the residual heat.

            Assemble the Burritos: Lay each tortilla flat on a clean surface. Spoon a generous portion of the potato-egg filling onto the center of each tortilla. Starting from the bottom, fold the tortilla over the filling, then tuck in both sides and roll tightly to encase the filling completely. Repeat this process for all tortillas.

              Toast the Burritos (Optional): Heat a clean skillet over medium heat. Place the assembled burritos seam-side down in the skillet. Cook for about 2-3 minutes on each side, or until they are golden brown and crispy, creating a delightful texture.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                  - Presentation Tips: For an appealing presentation, cut each burrito in half diagonally and arrange them neatly on a serving plate. Garnish with a sprinkle of freshly chopped cilantro, and serve with a small bowl of salsa or your favorite hot sauce for dipping. Enjoy your delicious breakfast burritos!