Potato Egg And Cheese Burrito 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.

POTATO AND CHEESE BREAKFAST BURRITOS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the hash browns and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes.
• Meanwhile, beat the eggs in a medium bowl with the chipotle powder, a sprinkle of salt and a few grinds of pepper until well blended. Pour the eggs over the cooked potatoes and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
• Warm a tortilla in a large nonstick skillet over medium heat it is until pliable. Top with one-quarter of the avocado slices, one-quarter of the egg mixture and 2 tablespoons each of the Monterey jack and Cheddar. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito filling. Serve with salsa on the side.

EASY POTATO, EGG, & CHEESE BREAKFAST BURRITO

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!

POTATO EGG AND CHEESE BURRITO

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.

BACON, EGG AND POTATO BREAKFAST BURRITOS

Steps:

• 1. Cook bacon in oven or in frying pan and save drippings.
• 2. Use 2 T of bacon grease to cook frozen potatoes. Heat oil, add potatoes and cook for 15-20 minutes until soft.
• 3. Use 1T of bacon grease to cook scrambled eggs. Crack all eggs into a bowl and beat with a whisk or fork until blended. Heat oil, add eggs and scramble until cooked through.
• 4. Chop bacon. Add cooked eggs to cooked potatoes. Add bacon, then cheese. Stir until all combined.
• 5. Using a 4T large ice cream scoop, scoop 2 scoopfuls of mixture onto tortilla. Fold into a burrito.
• 6. To store, roll into a paper towel, then roll in foil. Remove foil and microwave for 90 seconds to reheat.