Best Potato And Cheese Breakfast Burritos Recipes
EGG 'N' POTATO BURRITOS
Steps:
- In a large nonstick skillet, cook potatoes and onions in oil over medium heat for 8-10 minutes or until potatoes are tender, stirring occasionally. , In a large bowl, combine the eggs, tomatoes, salt and pepper. Pour over potatoes. Reduce heat to medium-low. Cook and stir until eggs are completely set. Remove from the heat. , Spoon about 1/2 cup of egg mixture down the center of each tortilla; sprinkle with cheese. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 317 calories, Fat 13g fat (5g saturated fat), Cholesterol 297mg cholesterol, Sodium 905mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
EASY POTATO, EGG, & CHEESE BREAKFAST BURRITO
I had a ton of cooked leftover steak fries (the frozen kind) and came up with this yummy and easy breakfast using them. It's so easy, and oh so good!
Provided by megs_
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, mix eggs with sour cream well. Pour into a hot pan sprayed with cooking spray and scramble until firm.
- Add cooked fries, and continue scrambling eggs. If you like, add spices. (I add salt, pepper, paprika, and tabasco sauce.).
- Add shredded cheese and mix until melted.
- Heat tortillas 20 seconds in the microwave. Put half of egg mixture on each one, roll up, top with ketchup if desired, and enjoy!
Nutrition Facts : Calories 496.1, Fat 16.9, SaturatedFat 5.6, Cholesterol 220.9, Sodium 1002.1, Carbohydrate 60.1, Fiber 3.5, Sugar 2.8, Protein 24
POTATO EGG AND CHEESE BURRITO
One of my favorite things from Roberto's Mexican food. Simple yet oh so good. Enjoy with pickled jalapenos and carrots.
Provided by Jamilahs_Kitchen
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Rewarm your leftover potatoes.
- Scramble eggs in a little bit of butter till nice and fluffy.
- Place ingredients in warmed tortilla and sprinkle with cheese.
- Wrap up into burrito form and serve with your favorite tot sauce or salsa.
Nutrition Facts : Calories 315.5, Fat 16.5, SaturatedFat 8.1, Cholesterol 215.7, Sodium 609.6, Carbohydrate 24.4, Fiber 2.2, Sugar 2.1, Protein 17
CHORIZO-POTATO BREAKFAST BURRITOS
This burrito delivers the best of breakfast in every bite: eggs, hash browns, chorizo and cheese.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
- Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love