Breakfast Burrito
Scrambled eggs, fried potato, and cheddar rolled in a tortilla. Two per person.
Heat 1 tbsp of the oil in a large skillet over medium heat. Add the diced potato and a pinch of salt.
Cover and cook 10–12 minutes, stirring occasionally, until the potato is tender and browned. Add the onion partway through and cook until softened. Scoop out and set aside.
Add the remaining oil to the pan, lower the heat to medium-low, and pour in the beaten eggs. Stir gently until softly scrambled, then season with salt and pepper.
Warm the tortillas in a dry pan or microwave until pliable.
Divide the potato, eggs, and cheddar down the centre of each tortilla and top with green onions. Fold in the sides and roll up tightly.
Optional: return the burritos seam-side down to the hot pan for a minute per side to crisp and melt the cheese. Serve two per person.
These freeze well — wrap individually and reheat in the microwave for a fast weekday breakfast.
- A spoon of salsa or hot sauce inside is a cheap upgrade.
- Leftover cooked potato from another night makes this even faster.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace flour tortillas with gluten-free wraps, or serve as a bowl over rice (GF wraps run a few dollars more; a rice bowl is cheaper)
The eggs, potato, onion, and cheddar are naturally gluten-free. Use gluten-free wraps, or skip the tortilla and serve everything as a breakfast bowl.