I tell you, friends, there is nothing like a homemade recipe of a breakfast burrito with potatoes. Being a person who has prepared (and consumed) hundreds of them, I can tell that a good one is the best morning comfort food. It is the ideal combination of fluffy eggs, crispy potatoes, and delicious fillings that are enclosed in a warm tortilla.
I have my favorite approach today which I would like to share. This is the fast breakfast sandwich-burger that I prepare to my family during busy weekends. It is a huge breakfast burrito that will sustain you all day long. I have tried all the procedures out, hence you have crisp potatoes and fluffy scrambled eggs each day. Prepare to prepare the finest wrap of breakfast ever!
My Breakfast Burrito Recipe with Potatoes - Why It’s a Winner
I have loved a good make-ahead breakfast burrito and this began several years ago. I had to have fast, filling, and delicious breakfast on nutty mornings. I discovered the secret after numerous experiments. The trick lies in the right treatment of every ingredient. You can not put the raw cubes of potatoes in a pan and wish. You must have them just as golden and tender. The eggs have to be not rubbery.
And the wrapping technique? Crucial for a no-mess meal. I made this potato and egg breakfast burrito as the solution. It is a breakfast friendly to the family that no one can avoid. Believe me, when you have this under your belt, you will never see frozen breakfast sandwiches in the same light again.
Where This Recipe Fits in Your Kitchen
You may now wonder of the style. Is it a western breakfast burrito? A Tex-Mex inspired one? I would say it is an amazing American style breakfast burrito. It is a package with the usual tastes that we all appreciate, eggs, potatoes, cheese, and it is wrapped beautifully.
It is a loaded breakfast skillet that you can hold in your hand! This recipe is applicable whether you are in a small apartment or a large family kitchen. It is created to look at the homemade cook. Nothing to make it fancy, just a few pans and a taste of good food. It is the final breakfast to go in the real life.
You may also read :- Top 5 Quick and Easy Breakfast Ideas for Busy Mornings
What Makes This the Best Breakfast Burrito Online
Why will this guide help you? Since I am providing you with the whole picture. We will discuss the best potatoes to use in making breakfast burritos, the way to make them crispy on the outside, tender on the inside and the right balance of fillings in the breakfast burrito.
I will also provide my method of preparing a breakfast burrito that can be frozen and kept in the freezer. It is a breakfast burrito tutorial that will be shown step by step in a tight burrito wrap. This isn’t just a list of steps. It is a culinary masterpiece on how to create a tasty, satisfying and broken-down breakfast. Let’s get cooking!
My Go-To Breakfast Burrito Recipe with Potatoes
This is my master recipe. It is easy, adaptable and it is a hit. Think of it as your base camp. You can add whatever you want to it as soon as you find out this.
What You Need: Ingredients for a Hearty Burrito
The following is a shopping list of these homemade breakfast wraps. It composed approximately 4 large, generous burritos with the following ingredients.
For the Crispy Potatoes:
- 2 medium russet potatoes (or 3 Yukon Gold potatoes), cut into small cubes.
- 1 Tablespoon olive or avocado oil.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Black pepper and salt to taste.
For the Scrambled Eggs & Fillings:
- 6 large eggs
- 2 tablespoons milk or water (to make the eggs fluffier)
- 1 cup shredded cheese (I prefer either cheddar or pepper jack cheese)
- 4 large flour tortillas (10 inch size is optimal)
- 4 slices of cooked bacon, cut (or breakfast sausage)
- Additional: 1/4 cup chopped onions, 1/4 cup chopped bell peppers.
For Serving & Toppings:
- Fresh salsa or pico de gallo
- Avocado slices or guacamole
- Hot sauce or sour cream
Your Tools for Burrito Success
You don’t need much! Just:
- One large and non-stick skillet or cast-iron pan.
- A mixing bowl and whisk
- A spatula
- A cutting board and knife
- Aluminum foil or parchment paper (to wrap in)
Step-by-Step: How to Make a Breakfast Burrito with Potatoes
These are the steps that should be followed in the best order. I promise it’s easy!
Step 1: Cooking the Perfect Crispy Breakfast Potatoes
- This is the crucial step with a good potato breakfast burrito. We desire that those small cubes are gold and rosy.
- Wash and dry your potatoes. They take good peeling, although I prefer the skin as it gives it an added texture.
- Cut them into small bite-sized pieces. Attempt to make them all similar in size to cook in a similar fashion.
- Turn on your skillet and heat the oil on medium-high.
- Lay in the potato cubes. Allow it to cook undisturbed between 4-5 minutes to achieve crispy crust.
- Sprinkle with garlic, paprika, salt and pepper. Cook and stir another 10-15 minutes stirring here and there until they become fork-tender and crispy.
- Remove them out of a pan and place them on a plate.
Expert Tip: “The secret to crispy potatoes is patience and space. Don’t crowd the pan, and let them sit to develop that golden crust,” says my chef friend Maria. It makes all the difference!
Step 2: Whisking & Cooking Fluffy Scrambled Eggs
As the potatoes are lying down, we will have the eggs.
- In your bowl, crack the 6 eggs. Then add the 2 tablespoons of milk, and pinch of salt and pepper.
- Blend until the yolks and whites have been completely mixed and somewhat bubbly.
- Take the same skillet (cleaned in a moment or so) and set the heat to medium.
- Pour in the egg mixture. Allow some few seconds to elapse until the edges begin to solidify.
- Use your spatula to push the eggs gently at the sides to the center. Continue doing this until you use up the entire liquid egg, yet the eggs are not hard or dry. Then they will cook later, don’t do it too much!
- Take out of the oven right away.
Step 3: Building Your Ultimate Breakfast Burrito
Now for the fun part—assembly! It is here that you make your loaded breakfast burrito.
- Warm your tortillas! This is a MUST. Warm them up in the micro-wave oven or on a hot skillet 15-20 seconds. When wrapping warm tortilla, it will not tear.
- Place a tortilla flat on a work table.
- Scoop of fluffy scrambled eggs to the lower third of the tortilla.
- Add now a liberal spoonful of your crispy potatoes.
- Top with Shredded cheese, chopped bacon and any other toppings you prefer (onions, peppers).
- Don’t overfill! This is the biggest mistake. Keep a gap of approximately 2 inches on the sides.
The Art of the Wrap: Keeping Your Burrito Tight
A burrito which disintegrates is no good. Everything is closed in by my wrapping technique.
How to Fold a Burrito Like a Pro?
- Get my fold, tuck and roll:
- Fold the sides: Fold left and right sides of the tortilla on top of the filling.
- Fold the bottom: Pick up the lowest flap (the one nearest to you) and fold over the filling and tuck those flaps in.
- Spread it out: At this stage, once the filling is in, roll the whole bundle away with your fingers making sure its stuffed tight until it is completely sealed.
- Optional Wrap: To make a portable break-even burrito, wrap it tightly in an expanse of foil or parchment paper. This makes it warm and perfect in shape.
Customize It! Your Burrito, Your Way
This simple breakfast burrito is not everything. Make it your own!
Delicious Add-Ins & Topping Ideas
- Breakfast Burrito (Vegetarian): Omit meat. Add black beans, sauted mushrooms or spinach.
- Spicy Kick: Pepper jack cheese can be used and jalape pepper or a bit of hot sauce may be put in.
- Smoky Flavour: Add a spoonful of chipotle sauce or sprinkle the potatoes with smoked paprika.
- Fresh Finish: Fresh salsa, creamy avocado or a dollop of cool sour cream always on top.
Make-Ahead Magic: Freezer-Friendly Breakfast Burritos
This is a lifesaver! It can prepare a homemade frozen breakfast with a few minutes.
Meal Prep Your Breakfast Burritos for the Week
- Prepare and present your burritos.
- Allow them to cool fully in the counter.
- Individually wrap them in plastic wraps then put them all in a freezer bag.
- Freeze for up to 3 months!
To Reheat:
- Frozen: Take off plastic wrap, wrap in a wet paper towel and put in the microwave oven and spin halfway.
- To be crispy: Unwrapped, place in a toaster oven or air fryer at 375 ° F, 10 15 minutes.
My Final Thoughts on This Breakfast Burrito Recipe with Potatoes
Hopefully, that is all you need to know about the ideal Breakfast burrito recipe with potatoes. It is not just a recipe, it is a guide to simple, delightful mornings. It will keep you fed when you need to feed a crowd, or when you need to prep your meals or you will be having a hearty meal, homemade breakfast, this burrito is your back. Crispy potatoes, fluffy eggs, cheese that melts and a warm tortilla are simply something that cannot be beaten.
Give it a try this weekend. Play with the fillings. Master the wrap. I can guarantee you that your kitchen will be the best home in town as a result of the aroma of those potatoes cooking inside. Sometimes, cook happy, and eat your tasty handheld breakfast! Now, who’s hungry?
FAQs: Your Breakfast Burrito
Q1: What are the most appropriate breakfast burrito potatoes?
A: I like russet potatoes in that they become crispy on the outside and fluffy on the inside. Yukon gold potatoes are also nice--they are naturally buttery and they retain their shape.
Q2: Could I turn these burritos into vegetarian?
A: Absolutely! In the case of a vegetarian breakfast burrito, one only needs to omit bacon or sausage. I also like the addition of a can of rinsed black beans or pinto beans in order to get extra protein and fiber. Sauted vegetables such as spinach, bell pepper and onion are also tasty.
Q3: What can I do to ensure my burrito does not get soggy?
A: Allow your potatoes and eggs to cool a little then put them together. And, important to note, ensure that ingredients such as salsa are thick (strain excess liquid) or put them as a topping once they have been re-heated, and not before freezing.
Q4: How can you best reheat a frozen breakfast burrito?
A: I have a more foolproof plan of the microwave then the toaster oven. To thaw the inside, heat in the microwave oven 90 seconds (frozen) then dry in a toaster oven or standard oven at 400 degrees Fahrenheit 8-10 minutes to crisp tortilla. Perfection!
Q5: Can I use different meats?
A: Of course! Breakfast sausage (crumbled or in links), chopped ham or even shredded chicken will all work wonderfully. Beef After upholding any uncooked meat, place it in your burrito filling.
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