Breakfast burritos are my favorite thing for lunch believe it or not. Since I don’t do breakfast when normal people do, I sometimes treat Joe and myself to a breakfast burrito on the weekends. We sometimes add bacon or ham, but today we had our traditional burrito with country potatoes, creamy scrambled eggs with cheddar and my homemade salsa. Come hungry, these burritos will leave you feeling full and satisfied no matter the time of day.
Place them in a microwave safe bowl, drizzle with olive oil, sprinkle a little salt and microwave a total of 2 minutes for each potato. Since I had 2 potatoes, I covered them and microwaved 2 minutes on high, then shook them around a bit and then back into the oven for another 2 minutes.
I have an old non-stick pan that has worn down and is perfect for my country potatoes. It’s the only thing I use it for because my potatoes cook perfectly in it. Heat the pan (medium high heat) for a couple minutes, drizzle olive oil and slide the potatoes in.
While the potatoes were cooking I made a quick batch of salsa.
Time to get the eggs ready. A little whipped cream cheese will make your scramble oh so tasty. You can add other things to your scramble, but the salsa has all the things I would add so I’m keeping the eggs simple.
Roll it up and enjoy!
2 Flour Tortillas (medium size)
2 medium size Potatoes, peeled and cut into a small dice
1 – 2 tablespoons Whipped Cream Cheese
1/2 cup Cheddar Cheese, grated
Prepare country potatoes by placing the diced potatoes in a microwave safe bowl. Drizzle olive oil over potatoes, sprinkle with salt, cover, and microwave on high for 2 minutes. Check the potatoes and toss as they will start to stick together. Cover and microwave another 2 minutes. Potatoes will be fork tender. Heat a non-stick pan over medium high heat and drizzle with olive oil. Add potatoes and cook stirring every 3 – 4 minutes until potatoes are crisp and browned on all sides, 10 – 12 minutes in all.
Whisk 4 eggs with 1 – 2 tablespoons whipped cream cheese and a pinch of salt. Heat a non-stick pan over medium high heat and scramble eggs 3 – 4 minutes or until desired consistency.
Make burrito by placing a flour tortilla on a plate. Divide the country potatoes and scrambled eggs and layer on top of the tortilla. Top with shredded cheese and salsa.
Roll the tortilla, top with additional cheese and salsa if desired.
Makes 2 burritos.