Description

These hearty Egg Breakfast Burritos with Potatoes are a delicious and filling morning meal perfect for meal prep or weekend brunch. Tender roasted baby yellow potatoes, sautéed bell peppers and onions, fluffy scrambled eggs, and your choice of meat are wrapped in warm tortillas and served with a creamy avocado salsa verde. Customize with cheese and enjoy a balanced, flavorful start to your day.

Ingredients

Roasted Vegetables

1 pound baby yellow potatoes, diced
1 red bell pepper, diced
1 yellow onion, diced
2 teaspoons olive or avocado oil
3/4 teaspoon garlic powder
3/4 teaspoon paprika
3/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Eggs and Meat

12 eggs
Salt and pepper to taste
Meat of choice (sausage, chicken sausage, turkey sausage, bacon, turkey bacon), precooked as needed

Additional Ingredients

8 large flour or burrito-sized tortillas (or Siete tortillas for gluten-free option)
Shredded cheese, optional
1 cup salsa verde
1 large avocado

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Instructions

Prep and Roast the Vegetables: Preheat your oven to 400°F (200°C). On a parchment-lined baking sheet, combine the diced baby yellow potatoes, red bell pepper, and yellow onion. Drizzle with olive or avocado oil and sprinkle garlic powder, paprika, kosher salt, and black pepper. Toss everything until the vegetables are evenly coated. Roast in the oven for 25-30 minutes until the potatoes are golden and tender.
Scramble the Eggs: While the vegetables are roasting, whisk the 12 eggs in a large bowl until smooth. Heat a large skillet over medium-low heat and lightly grease with olive oil or butter. Pour in the eggs and scramble gently until cooked to your liking. Season with salt and pepper and set aside.
Prepare the Meat: Cook your choice of sausage, bacon, or other meat if it is not already precooked. Once done, set aside.
Make the Avocado Salsa Verde: In a blender or food processor, add the salsa verde along with the peeled and pitted avocado. Blend until you get a smooth, creamy sauce. Set aside for serving or spreading inside the burritos.
Assemble the Burritos: Warm the tortillas to make them pliable by heating in a pan or microwave. In a bowl, combine the roasted potatoes and vegetables, scrambled eggs, and cooked meat. Mix gently. Place a portion of this mixture onto each tortilla. Add shredded cheese if desired, then fold the tortilla over the filling to form a burrito.
Optional Crisping: For a crispy exterior, heat a skillet with a spray of oil over medium heat. Place the assembled burritos seam side down and cook for 2-3 minutes per side until golden brown and slightly crisp.
Serve: Serve the burritos warm with the creamy avocado salsa verde either inside or on the side. Enjoy immediately or store for later.

Notes

Use gluten-free tortillas such as Siete brand to make this recipe gluten-free.
Feel free to substitute the meat with plant-based alternatives to make it vegetarian-friendly.
Burritos can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 1 month.
Reheat frozen burritos in the oven or toaster oven for best texture instead of microwave.
Adjust spices in roasted vegetables to your preference for heat and flavor.
If you prefer spicier salsa, add jalapeños or hot sauce to the avocado salsa verde before blending.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: Mexican-American