🌯🍳 Breakfast Burritos 😋✨
👩🍳 Instructions
- Prep the Eggs
In a bowl, whisk together the eggs, milk, salt, and black pepper until smooth. - Cook the Veggies & Potatoes
Heat 1 tbsp butter or oil in a large skillet over medium heat.
Add diced potatoes and cook until golden and crispy.
Stir in onion and bell pepper; sauté 2–3 minutes until softened.
Remove mixture from the pan and set aside. - Cook the Eggs
In the same skillet, add the remaining 1 tbsp butter or oil.
Pour in the egg mixture and cook gently, stirring, until soft and fluffy.
Avoid overcooking. - Combine the Filling
Add cooked sausage (or bacon), veggie-potato mixture, and shredded cheese to the eggs.
Stir until cheese is melted and everything is evenly combined. - Warm the Tortillas
Heat tortillas in a dry skillet or microwave until soft and pliable. - Assemble the Burritos
Spoon filling into the center of each tortilla.
Add optional toppings like salsa, avocado, sour cream, or hot sauce. - Wrap & Serve
Fold in the sides, roll tightly, and serve warm.
✨ Optional Finishing Touch
- For a crispy burrito, place wrapped burritos seam-side down in a skillet and toast 1–2 minutes per side.
💡 Variations
- 🌱 Vegetarian: skip meat, add mushrooms or black beans
- 🌶️ Spicy: add jalapeños or pepper jack cheese
- ❄️ Freezer-friendly: wrap tightly and freeze up to 2 months
If you want, I can:
- Turn these into make-ahead freezer burritos
- Add calorie & protein counts
- Create a breakfast sauce to drizzle inside
- Make a high-protein or low-carb version
Just let me know 😄🌯