Description
This easy breakfast burrito recipe with potatoes is a versatile, grab-and-go feast. It features golden, crispy potatoes, savory beef, fluffy eggs, and melty cheese, all wrapped up with a vibrant cilantro-lime crema swirl, perfect for busy mornings.
Ingredients
- 2 large flour tortillas (10–12 inches diameter)
- 7 oz lean ground beef
- 2 large eggs
- 1 medium russet potato, peeled and diced (about 7 oz)
- 2 oz shredded cheese blend (cheddar and Monterey Jack)
- 1 tablespoon vegetable oil, divided
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon garlic powder (for beef and potatoes)
- salt, to taste
- black pepper, to taste
- 0.5 cup full-fat sour cream
- 1 oz fresh cilantro, roughly chopped
- 1 tablespoon fresh lime juice
- 0.25 teaspoon garlic powder (for crema)
- cilantro sprigs, for garnish
- lime wedges, for garnish
Instructions
- Prepare Cilantro-Lime Crema: In a small blender or food processor, combine 0.5 cup full-fat sour cream, 1 oz roughly chopped cilantro, 1 tablespoon fresh lime juice, 0.25 teaspoon garlic powder (for crema), and a pinch of salt. Blend until smooth and vibrant green (about 30-60 seconds). Taste and adjust seasoning; set aside.
- Cook Diced Potatoes: Heat 0.5 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Add the diced russet potatoes, season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until golden brown and fork-tender. Remove potatoes from the skillet and set aside.
- Brown Ground Beef: Add the remaining 0.5 tablespoon vegetable oil to the same skillet. Add 7 oz lean ground beef and cook for 5-7 minutes, breaking it apart until thoroughly browned. Drain any excess fat. Stir in 0.5 teaspoon ground cumin, 0.5 teaspoon chili powder, and 0.25 teaspoon garlic powder (for beef and potatoes). Cook for another 1 minute until fragrant. Remove and set aside with the potatoes.
- Scramble Eggs: In a clean bowl, whisk two large eggs with a pinch of salt and pepper until pale yellow. Pour into the same skillet over medium heat. Cook for 2-3 minutes, stirring gently, until the eggs are just set, moist, and fluffy. Remove from heat immediately.
- Warm Tortillas: Warm your large flour tortillas for 15-20 seconds each in a microwave, or briefly heat in a dry skillet for 10-15 seconds per side until soft and pliable. Lay each warm tortilla flat on a clean surface.
- Assemble Burrito Fillings: Down the center of each tortilla, layer half of the seasoned ground beef, then half of the golden brown potatoes, and then half of the scrambled eggs. Sprinkle generously with half of the shredded cheese blend. Dollop a generous tablespoon of the prepared cilantro-lime crema over the filling, gently swirling it through.
- Roll Burritos: Carefully fold the short sides of the tortilla over the filling, then fold the bottom edge up. Tightly roll the burrito from the bottom upwards into a neat, compact cylinder, ensuring all filling is secured inside. Repeat for your second burrito.
- Serve and Garnish: Place each rolled breakfast burrito on a plate. Slice each diagonally in half to reveal the vibrant layers. Drizzle additional crema over the cut ends and garnish with cilantro sprigs and a lime wedge.
Notes
Don’t overfill tortillas, as this makes rolling difficult. Ensure all cooked ingredients are well-drained to prevent soggy burritos. For a more nutritious take, try using turkey sausage or plant-based crumbles, loading up on extra seasonal veggies like bell peppers or spinach, and opting for whole-grain tortillas.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 650 calories
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 250 mg