Ingredients
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Potatoes
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1 Pound Potatoes
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2 Teaspoons Garlic Powder
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2 Teaspoons Paprika
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1 Teaspoon Salt
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4 Tablespoons Olive Oil
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Pico De Gallo
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4 Tomatoes
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1 Onions
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4 Tablespoons Chopped Cilantro
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2 Limes
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Other Ingredients
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8 Eggs Eggs
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1 Cup Salsa
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8 Ounces Shredded Monterrey Jack Cheese
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4-6 Tortillas
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Optional Ingredients
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8 Slices Bacon
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8 Ounces Ham
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8 Ounces Chorizo
Directions
- Prepare Potatoes: Preheat the oven to 450°. Dice potatoes into half-inch pieces and place them in a large bowl. Mix in olive oil, salt, paprika, and garlic powder until thoroughly combined. Place in a single layer on a baking sheet lined with parchment paper and place into the oven for 25-35 minutes until the potatoes are tender and browned on the edges.
- Prepare Pico de Gallo: While the potatoes are cooking prepare the pico de gallo by dicing the tomatoes and onions. Chop the cilantro. Mix the tomatoes, onions, cilantro, and juice of the lime in a bowl. Add a small amount of salt to taste and mix well.
- Cook Eggs: Crack the eggs into a medium-sized bowl and whisk them until frothy. Heat a skillet over medium heat and add a small amount of oil then add eggs. Stir continually for 3-4 minutes until the eggs have set then remove from the heat. Add a small amount of salt to taste.
- Assemble Burritos: Shred cheese if not already done. Assemble the burritos by warming the tortilla and then add the potatoes, cheese, eggs, pico de gallo, salsa, and any proteins as desired. Fold the edges and roll the burrito together and enjoy!
Meal Prep Tip:
Store all the ingredients separate from the tortilla. Heat the tortilla and ingredients separately and then assemble just before eating. The potatoes will last 5 days although the cooked eggs usually start to lose their quality after just 2-3 days. If you plan to store the ingredients for more than a couple of days, consider cooking the eggs just before reheating the other ingredients.
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