Breakfast Burrito Hack
Breakfast Burrito Hack
Ingredients
- 2 tablespoons butter
- 1 large potato, peeled
- 8 large eggs
- 1/2 teaspoon salt, or to taste
- 1 cup shredded cheddar cheese
- 1/2 pound breakfast sausage, optional
- 4 large flour tortillas
Instructions
- 1
Melt 1/2 tablespoon of butter in a 10-inch non-stick skillet over medium heat. Using a vegetable peeler, peel thin slices of potato directly into the pan, creating a single, even layer across the bottom. Repeat this process for each burrito, using 1/2 tablespoon of butter and 1/4 of the peeled potato per burrito. Cover the pan with a lid and steam the potato slices for 3-4 minutes, or until softened.
⏱️ 5 min
- 2
Uncover the pan. Crack 2 eggs directly over the steamed potato slices. Break up the egg yolks with a fork to distribute them evenly over the potatoes. Season with a pinch of salt. Cover the pan again and let the eggs cook for 3-5 minutes, or until set to your desired doneness.
⏱️ 5 min
- 3
While the eggs are cooking, if using breakfast sausage, cook it in a separate pan over medium-high heat, breaking it apart with a spoon, until crumbled and browned. Drain any excess grease. Set aside.
⏱️ 7 min
- 4
Uncover the pan with the potato-egg mixture. Sprinkle 1/4 cup of shredded cheese over the cooked eggs and potatoes. If using, add 1/4 of the cooked breakfast sausage evenly over the cheese. Using a spatula, carefully fold the entire potato-egg-cheese (and optional sausage) mixture in half within the pan to create a compact 'quick little potato Spanish omelette'.
⏱️ 3 min
- 5
Take one large flour tortilla. Using the spatula, carefully transfer the folded potato-egg omelette directly onto the center of the tortilla. Roll the tortilla tightly around the filling to form a burrito. Repeat steps 1-5 for the remaining 3 burritos.
⏱️ 5 min
- 6
Serve immediately. For presentation, you can cut each rolled burrito in half to reveal the layers of potato, egg, cheese, and optional sausage. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Breakfast Burrito Hack
- 2 tablespoons butter
- 1 large potato, peeled
- 8 large eggs
- 1/2 teaspoon salt, or to taste
- 1 cup shredded cheddar cheese
- 1/2 pound breakfast sausage, optional
- 4 large flour tortillas
Instructions
- 1
Melt 1/2 tablespoon of butter in a 10-inch non-stick skillet over medium heat. Using a vegetable peeler, peel thin slices of potato directly into the pan, creating a single, even layer across the bottom. Repeat this process for each burrito, using 1/2 tablespoon of butter and 1/4 of the peeled potato per burrito. Cover the pan with a lid and steam the potato slices for 3-4 minutes, or until softened.
⏱️ 5 min - 2
Uncover the pan. Crack 2 eggs directly over the steamed potato slices. Break up the egg yolks with a fork to distribute them evenly over the potatoes. Season with a pinch of salt. Cover the pan again and let the eggs cook for 3-5 minutes, or until set to your desired doneness.
⏱️ 5 min - 3
While the eggs are cooking, if using breakfast sausage, cook it in a separate pan over medium-high heat, breaking it apart with a spoon, until crumbled and browned. Drain any excess grease. Set aside.
⏱️ 7 min - 4
Uncover the pan with the potato-egg mixture. Sprinkle 1/4 cup of shredded cheese over the cooked eggs and potatoes. If using, add 1/4 of the cooked breakfast sausage evenly over the cheese. Using a spatula, carefully fold the entire potato-egg-cheese (and optional sausage) mixture in half within the pan to create a compact 'quick little potato Spanish omelette'.
⏱️ 3 min - 5
Take one large flour tortilla. Using the spatula, carefully transfer the folded potato-egg omelette directly onto the center of the tortilla. Roll the tortilla tightly around the filling to form a burrito. Repeat steps 1-5 for the remaining 3 burritos.
⏱️ 5 min - 6
Serve immediately. For presentation, you can cut each rolled burrito in half to reveal the layers of potato, egg, cheese, and optional sausage. Enjoy!
⏱️ 2 min