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Breakfast Burrito Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves 6
This breakfast burrito recipe is packed with scrambled eggs, cheese, crispy potatoes, and veggies. It's one of my favorite meal prep breakfasts. These burritos freeze perfectly!

Ingredients

  • 1 pound Yukon Gold or yellow potatoes, cut into ¼-inch pieces, or 1 pound frozen diced hash browns, thawed
  • Extra-virgin olive oil, for drizzling
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Sea salt and freshly ground black pepper
  • 1 bell pepper, stemmed, seeded, and diced
  • 4 green onions, chopped
  • 1 garlic clove, chopped
  • 2 cups fresh spinach, chopped
  • 8 large eggs
  • 6 (12-inch) flour tortillas
  • 1 heaping cup shredded cheddar or Monterey Jack cheese
  • Salsa, for serving

Instructions

  • If using fresh potatoes: Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Place the potatoes on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, garlic powder, and pinches of salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until crisp and browned around the edges.
  • If using frozen hash browns: Heat a drizzle of olive oil in a large nonstick skillet over medium heat. Add the hash browns in a single layer and cook for 4 to 5 minutes without stirring, or until browned underneath. Add the smoked paprika, garlic powder, and pinches of salt and pepper. Stir to combine, then arrange the potatoes in a single layer again and cook for 4 to 5 minutes, or until well browned. Remove from the pan and set aside.
  • Return the pan to medium heat and add another drizzle of olive oil. Add the bell pepper, green onions, garlic, and pinches of salt and pepper. Cook, stirring occasionally, for 5 minutes, or until softened. Add the spinach and cook until wilted. Remove from the pan and set aside.
  • In a medium bowl, whisk the eggs with a pinch of salt and several grinds of pepper. Return the pan to medium-low heat and pour in the eggs. Stir to scramble, cooking until just set. Remove from the pan and set aside.
  • To assemble the burritos, fill each tortilla with some of the eggs, potatoes, pepper mixture, and cheese. Fold and roll to close.
  • If enjoying right away, lightly brush a large skillet with olive oil and heat over medium-low heat. Working in batches if necessary, place the burritos in the pan and toast for 2 to 4 minutes per side, or until browned and crisp. Serve with salsa for dipping.
  • If freezing, wrap tightly in foil and freeze for up to 3 months. To reheat frozen burritos, unwrap the foil and wrap loosely in a paper towel or kitchen towel. Microwave for 3 to 4 minutes, flipping halfway, or until soft and thawed in the middle. Microwave for another 2 to 3 minutes to fully heat the burrito through, or if desired, crisp the tortilla on the stovetop using the method above. (You can also crisp them in an air fryer or toaster oven for 4 to 6 minutes. Flip halfway through.)