Breakfast Burritos with Potatoes
Make your mornings easier with these meal prep breakfast burritos. Loaded with pillowy scrambled eggs, crispy potatoes, bell peppers, black beans and melty cheese, these breakfast burritos will satisfy without the hassle.
Servings: 6 burritos
Ingredients
- 6 burrito size tortillas
- 1 medium russet potato peeled and diced into 1/2" cubes
- 1 tbsp olive oil
- 2 tbsp butter
- 12 eggs beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bell pepper deseeded and chopped
- 1/2 cup black beans
- 1/2 cup shredded pepper jack, cheddar or Oaxaca cheese
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Add the diced potato, drizzle with olive oil and season with 1/4 teaspoon each salt and pepper.
- Toss the potatoes until coated evenly and spread out into a single layer on the baking sheet. Roast potatoes for 15 minutes, toss and roast for an additional 10 minutes, or until tender.
- While the potatoes are roasting, heat two teaspoons of olive oil over medium heat. Add chopped bell pepper and sauté for five minutes. Remove the peppers from pan and add two tablespoons of butter.
- Pour in the beaten eggs. Using a rubber spatula, continuously stir the eggs, being sure to scrape the sides and bottom of the pan so all the eggs cook evenly. Cook the eggs for about two minutes, or until soft curds form with some liquid remaining. Season eggs with salt and pepper.
- Warm a tortilla in the microwave for 15 seconds, then immediately assemble the burrito with egg, potato, bell pepper, black beans and cheese. Fold in the sides of the tortilla over the filling and then roll up tightly. Repeat the process until you have 6 burritos.
- Toast the burritos seam side down in a dry pan set over medium heat until golden. Flip burritos and toast for an additional 2-3 minutes or until browned on the other side. Cut burrito in half and enjoy or double wrap in wax paper and aluminum foil and refrigerate or freeze.