Description
A colorful, flavorful way to start your day right! This hearty breakfast burrito is perfect for brunch, on-the-go mornings, or a relaxed Sunday treat.
Ingredients (makes 2 burritos):
- 2 large tortillas (whole wheat or corn work great)
- 2 medium potatoes, diced
- ½ ripe avocado, sliced
- ½ red bell pepper, finely chopped
- ½ green bell pepper, finely chopped
- 3 eggs
- 2 tbsp milk (optional, for creamier eggs)
- Salt & pepper to taste
- Olive oil for cooking
- Fresh cilantro or parsley for garnish
- 1 lime (for serving)
For the pico de gallo:
- 1 ripe tomato, finely chopped
- ¼ onion, finely chopped
- 1 small chili pepper (optional)
- Juice of ½ lime
- Fresh cilantro, chopped
- Salt to taste
Instructions:
- Cook the potatoes:
In a skillet with a bit of olive oil, fry the diced potatoes until golden and crispy (about 10–12 minutes). Season with salt and pepper. Set aside. - Make the pico de gallo:
In a small bowl, combine all ingredients and let the flavors blend while you prepare the rest. - Scramble the eggs:
Beat the eggs with milk, salt, and pepper. Cook them in a non-stick skillet over low heat, stirring gently until soft and creamy. - Sauté the peppers (optional):
Lightly sauté the chopped peppers for 1–2 minutes to bring out their sweetness. - Assemble the burritos:
Warm the tortillas slightly. Fill each one with crispy potatoes, scrambled eggs, peppers, avocado slices, and a spoonful of pico de gallo. Wrap into a burrito. - Serve it up:
Add a squeeze of fresh lime on top or serve with cilantro lime dressing for dipping.
Enjoy!