My family loves these weeknight breakfast burritos. I love how adaptable they are. Want tons of veggies? Throw them in there? Not in the mood for spinach tonight? Skip it. Most of the time I’ll make a mini wrap with scrambled eggs for the kids with the home fried potatoes on the side.
I made these breakfast burritos for my review of Project Hail Mary by Andy Weir. The book is phenomenal and I cannot recommend it enough!
But let’s chat breakfast burritos.
First, it starts with a great tortilla. I solely use fresh Tortilla Land tortillas. I usually pick them up from Walmart or Costco. they take a little extra time but it’s worth it.
The potatoes are the most time consuming part. And I’ll use whatever type of potatoes I have in my pantry. I’m not picky. You’ll want to wash your potatoes, stab them several times with a fork, and then microwave them for 5-10 minutes until they’re almost baked potato consistency. I then cube the potatoes. Careful, they’re hot!
Pan fry them in some hot olive oil and then use that same pan to cook your scrambled eggs.
Now it’s time for assembly!
Tortilla, scrambled eggs, home fried potatoes, some veggies–spinach, tomatoes, bell pepper, avocado. Whatever your heart desires. Sprinkle on some shredded cheese, if you’d like. And, most important, add your hot sauce!
The recipe below isn’t too specific. This is more of a follow-your-heart situation. If you do try this recipe, I’d love if you left a review! And I am always happy to answer questions in the comments! I love hearing from you all!
Home Fried Potatoes
Time: about 30 minutes
Serves: 4-6 people
Ingredients:
4-5 potatoes (russet, red potatoes, whatever you have on hand), scrubbed clean
2 Tablespoons of olive oil
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1/4 teaspoon of pepper
Directions:
- Stab each of the potatoes several times with a fork. Place on a microwave-safe plan and microwave the potatoes for 5 minutes. Flip the potatoes over and microwave for an additional 5 minutes until soft and easy to stab with a fork.
- Dice the baked potatoes. If you prefer, it’s fairly easy to remove the peel at this point. I leave it on depending on the variety of potato I’m using. Toss the diced potatoes with garlic powder, salt, and pepper.
- Heat 2 Tablespoons of oil in a frying pan over medium-high heat.
- Add the potatoes. Be careful not to overcrowd the pan. Typically for 4-5 potatoes, I will add fry half a batch at a time. The potatoes won’t crisp if there’s too many in the pan.
- Flip the potatoes with a spatula after 5 minutes. Every couple of minutes, toss the potatoes until browned and crips. Drizzle more olive oil into the pan as necessary.
- Remove from heat and enjoy immediately!
- For the breakfast burritos, I’ll scramble the eggs in the potato pan after removing the potatoes.
- To assemble the burritos: add potatoes, scrambled eggs, desired veggies, cheese, and hot sauce to a fresh tortilla. Wrap and enjoy!
Novel Bakery 
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