American Style Breakfast Burrito

(1 serving)

  • 1 large flour tortilla
  • 1 and 1/2 teaspoons each of butter & vegetable oil
  • 4 ounces diced frozen potatoes - thawed
  • 2 ounces green chilies - drained
  • 2 or 3 large eggs
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper - to taste
  • salsa (optional)
  • crumbed bacon (optional)
Warm the tortilla in a large skillet over low heat.

Heat butter and oil over low heat in a 7-8 inch nonstick pan. While the pan is heating, beat the eggs in a small bowl until blended but not frothy. When the fat in the egg pan is hot enough to sizzle a drop of water, add the potatoes and cook until they are beginning to brown. Add the green chilies, stir and pour in the eggs.

Let sit on the heat until the eggs begin to cook around the edges and stir occasionally with a rubber spatula until eggs are cooked but still soft and moist. Add salt and pepper if desired.

Place the mixture on the lower third of the warm tortilla and top with the Cheddar cheese. Fold up the bottom of the tortilla over the filling, fold in sides and roll up tightly. Slide onto plate and serve with salsa, if desired.

Cooking Tip:: If you wish to add bacon to your burrito: Omit the oil from the recipe and start by slicing the raw bacon in to 1/2 pieces and cooking it in the non-stick pan. Add the potatoes once the bacon is almost cooked through and follow the recipe as is.

This recipe is super simple to double or triple depending on how many you want to make! Includes instructions to make these into bacon burritos if desired.

Mr Breakfast would like to thank HollyMartel for this recipe.

Recipe number 2379. Submitted 8/26/2008.