Easy Potato Egg Cheese Breakfast Burrito Recipes

POTATO AND CHEESE BREAKFAST BURRITOS

Potato and Cheese Breakfast Burritos image

Cook chipotle-spiced eggs with hash browns and roll into a burrito with avocado, Monterey Jack and Cheddar.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 1/2 cups frozen hash browns (not patties)
8 large eggs
1/4 teaspoon chipotle chile powder
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
4 large burrito-size flour tortillas
1 avocado, halved, pitted and sliced
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp Cheddar
Salsa, for serving

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.

EGG 'N' POTATO BURRITOS

Egg 'n' Potato Burritos image

"This is my husband's favorite dish," Ann Yarber says from Washington, Oklahoma. The scrumptious combination with hash browns and eggs adds zip to breakfasts on the fly.

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 cup frozen shredded hash brown potatoes
3 green onions, chopped
1 tablespoon olive oil
8 large eggs, lightly beaten
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
1/2 teaspoon salt
1/2 teaspoon pepper
6 fat-free flour tortillas (8 inches), warmed
1 cup shredded reduced-fat cheddar cheese

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

Easy Potato, Egg, & Cheese Breakfast Burrito image

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

Ingredients

2 eggs
1 tablespoon light sour cream
1/2 cup steak-style French fries, cooked and chopped
1/2 cup light cheddar cheese, shredded
2 large tortillas, I use the fat free kind
ketchup

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

Potato Egg and Cheese Burrito image

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

Ingredients

1/2 cup left over potato (you can also use french fries which they sometimes do)
2 eggs
1/2 cup shredded cheddar cheese
2 warm flour tortillas
2 ounces salsa or 2 ounces Mexican hot sauce, for serving

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

MINI EGG AND CHEESE BREAKFAST BURRITOS

Mini Egg and Cheese Breakfast Burritos image

Provided by Geoffrey Zakarian

Categories main-dish

Time 15m

Yield 4 servings (8 mini burritos)

Number Of Ingredients 6

Ingredients

4 eggs, lightly beaten
1 teaspoon butter
Kosher salt and freshly cracked black pepper
1/2 cup grated Cheddar
2 tablespoons chopped roasted peppers
Eight 4-inch flour tortillas

Steps:

In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers.
To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately.

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