Breakfast Burrito
Crispy roasted potatoes, soft scrambled eggs, spinach, and cheese rolled into warm tortillas — with extras waiting in the freezer for a slower version of you.
Overview
Ingredients
Equipment
- Baking sheet
- Large skillet
- Mixing bowl
Method
Roast the potatoes
Toss potatoes with oil, paprika, garlic powder, salt and pepper. Roast at 425°F for 20–25 minutes until crisp.
Sauté the vegetables
Sauté bell pepper, green onions and garlic until soft. Add spinach and cook just until wilted.
Scramble the eggs
Scramble the eggs gently over medium-low heat.
Fill the tortillas
Divide potatoes, vegetables, eggs and cheese between the tortillas.
Roll and serve
Roll tightly into burritos and serve with salsa.
Tips
Nutrition
Storage
Frequently asked
Can I freeze them?+
Yes — that's the point. Cool fully, wrap tightly, and freeze; they reheat beautifully in about 2 minutes in the microwave plus a skillet minute.
How do I keep the tortilla from tearing?+
Warm the tortillas first — cold tortillas crack at the fold. A few seconds in a dry skillet or wrapped in a damp towel works.
Can I add beans?+
Absolutely — a few spoonfuls of black beans or pinto beans slide right in with the vegetables.
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