How to cook breakfast burritos

You guys.. I can’t believe I haven’t shared this recipe with you yet, but here we go now!

I think almost everyone one of us knows the super crazy and hectic morning routine. Get up, run to the restroom, get dressed, and run out the door. There’s obviously no time for breakfast on anyones menu, especially during the weekdays. Sadly it’s become a thing.

I remember while I was pregnant and working I would get up at 5 am and gather myself quickly, get my daughter ready and rush out the door. There was not time for breakfast or anything. I would end up skipping breakfast and have headaches all day.

So I began making these delicious breakfast burritos during my free time on the weekends. I would make at least a dozen, freeze em and in the morning we would each grab one and run out the door. The burritos can be heated in the microwave at home or work and it only takes 2 minutes!

These yummy breakfast burritos are also great for feeding a huge crowd or when family comes over on the weekends!
This is the basic recipe for the breakfast burritos which consists of scrambled eggs, potatoes, cheese and guacamole. You can zest this up however you want and add additional fillings such as sausage, bacon, beans, spinach, salsa, hot sauce and ketchup, or whatever your heart desires! Comment below and let us know what your favorite breakfast fillings are and what you would use!

Ingredients

• For the potatoes:
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves of garlic, minced
• 4 pounds potatoes, peeled and chopped
• 2 red bell peppers, diced
• 1 teaspoon seasoned salt
• 1½ teaspoons paprika
• ½ teaspoon black pepper
  
• For the eggs:
• 2 tablespoons butter
• 12 large eggs
• 1.5 teaspoons salt
• 1 teaspoon pepper
• 4 tablespoons water or milk
  
• For assembling the burritos:
• 12 Large flour tortillas
• guacamole (optional)
• Cheese (optional)

Instructions

1. For the potatoes:
2. Boil potatoes for 5-6 minutes or until almost soft. Remove from heat and drain. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook until the onion starts to soften, about 2 minutes. Add the bell peppers, garlic, seasoned salt, paprika, and black pepper, and potatoes, then cook for another 5-7 minutes, or until all the potatoes are cooked through and crispy on the edges. Don't stir the pan too often: the edges of the potatoes should start to get crisp. Turn off heat and set aside until ready to assemble burritos.
   
3. To make the eggs:
4. Heat the butter in a large skillet over medium heat.
5. Crack the eggs into a bowl and add the salt, pepper, and water. Whisk well to thoroughly scramble the eggs. Pour into the hot skillet. Cook for 3-4 minutes or until the eggs are set but still soft.
   
6. To assemble the burritos:
7. Lay a tortilla on a plate. Add a scoop of scrambled eggs, a scoop the potato mixture, Top with guacamole and cheese. Roll the burrito tightly by tucking in the bottom, rolling partway, then tucking in the sides before rolling completely. Wrap the burrito in aluminum foil and freeze until ready to eat.
   
8. To reheat a frozen burrito:
9. Take the burrito out of the aluminum foil. Wrap in a damp paper towel and microwave for 2-3 minutes or until the filling is hot.

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