Breakfast Burritos

These potato breakfast burritos breakfast are made with egg, veggies, and hashbrown potatoes, and they are the perfect start to the day.

Wash and prepare your vegetables.

In a skillet, over medium-high heat melt 1 tablespoon butter over medium heat. Add the chili powder, stirring so that the spice flavor the butter. Add the bell peppers, potatoes, and onion and cook for 10 minutes, stirring occasionally. Add the beaten eggs. Stir gently until the eggs are cooked.

In the center of a tortilla add the fluffy scrambled eggs mixture and cheddar cheese.

Fold up the bottom and sides

Roll from top to bottom.

This step is optional, melt 1 tablespoon butter in the skillet, and cook the burrito on each side for 2 to 3 minutes over medium-low heat.


You can keep the Burritos in the fridge for 3 days. You can also freeze the burrito. Just wrap it tightly in foil or plastic wrap and place it in the freezer.

Get the full recipe by clicking on the link below