Egg Breakfast Burritos With Potatoes

A serving platter with a halved breakfast burrito, avocado salsa, and fresh berries.

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Egg Breakfast Burritos With Potatoes

These breakfast burritos with potatoes are a delicious breakfast great for serving a family or for meal prep. They are packed with eggs, your choice of meat, and homemade breakfast potatoes. Pair them with our easy homemade avocado salsa!

Prep Time15

Cook Time35

Course: Breakfast

Cuisine: American, Mexican-Inspired

Servings:

Calories: 426kcal

Author: Olivia & Annie

Ingredients

For the potatoes:

1 pound baby yellow potatoes, diced
1 red bell pepper, diced
1 yellow onion, diced
2 teaspoons olive or avocado oil
¾ teaspoon garlic powder
¾ teaspoon paprika
¾ teaspoon Kosher salt
¼ teaspoon black pepper

For the eggs:

12 eggs
Salt and pepper to taste

For the burritos:

8 large flour or burrito sized tortillas (or Siete for a gluten-free option)
Shredded cheese, optional
Meat of choice (sausage, chicken sausage, turkey sausage, bacon, turkey bacon)

For the avocado salsa:

1 cup salsa verde
1 large avocado

Instructions

Start by prepping the potatoes. Preheat the oven to 400 degrees. Place the potatoes, bell pepper, and onion on a baking sheet lined with parchment paper. Drizzle over the oil and sprinkle the spices. Mix until evenly coated. Place in the oven for 25-30 minutes, until the potatoes are golden brown and tender.
While the potatoes are cooking, add the eggs to a large bowl and whisk well. Place a large skillet on the stove over medium low heat. Grease with a little olive oil or butter. Scramble the eggs to your liking and set aside.
Prepare any meat of choice if it’s not already precooked.
Add the salsa and avocados to a powerful food processor or blender. Blend until smooth.
Warm up the tortillas or cook them if you’re using uncooked tortillas. Add the cooked potatoes, scrambled eggs, and meat of choice into a bowl. Mix well. Place some of the mixture on each tortilla (the amount you can add will depend on the size of your burritos). Add any cheese or other desired additions. Fold the tortilla into a burrito. Repeat for each tortilla. Optionally, if you are eating right away, you can place the burritos on a hot pan on the stove with a spray of oil and let the outside crisp to a golden brown.
Serve with the homemade salsa or store bought. See the blog post for notes on storing.

Notes

To store the burritos, we wrap them each individually in aluminum foil or plastic wrap and then store all the burritos in a bag or large tupperware. If you store them in the fridge, warm the burrito up in the microwave for 20 or so seconds, and then you can toast the burrito in an air fryer, on the stove, or under the broiler. For freezer breakfast burritos- To store in the freezer, we recommend taking a frozen burrito out the night before and letting it defrost in the fridge overnight, and then follow the same directions above as a burrito stored in the fridge.
For a gluten-free option, use gluten-free tortillas like Siete. For a dairy-free option, leave off cheese. For a vegetarian option, omit the meat and swap it for black beans if you prefer.

Nutrition