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Description
Even when time is short, there’s something so great about a warm breakfast, and these easy scrambled egg, crispy potato, and melty cheese burritos are a fantastic option. Feel free to experiment by adding black or pinto beans, bacon, or crumbled cooked breakfast sausage. The recipe can easily be doubled or even tripled to feed a crowd. For perfect soft-scrambled eggs, cook them over low heat and stop cooking while the eggs are still slightly loose, as they’ll continue to cook from the residual heat. The recipe is a Yummly original created by Kate McMillan .
Ingredients
- 1/2 avocado
- 1/4 cup cilantro sprigs (packed)
- 2 Tbsp. extra-virgin olive oil
- 1 1/3 cups frozen shredded hash brown potatoes (6 oz.)
- 1/2 tsp. salt (divided)
- 1/2 tsp. black pepper (divided)
- 3 large eggs
- 1 Tbsp. unsalted butter
- 2 flour tortillas (burrito-size, 10-inch)
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup pico de gallo (or other favorite salsa or hot sauce)
Directions
- Chop avocado. Set aside a couple of cilantro sprigs for serving and chop the remaining cilantro. Set ingredients aside.
- Warm olive oil in a large nonstick frying pan over medium-high heat.
- Add hash browns in an even layer and season with 1/4 tsp. salt and 1/4 tsp. pepper. Cook without moving the potatoes until they’re golden brown on the underside, 5-6 minutes. Flip with a wide spatula (in portions, if needed). Continue to cook until potatoes are golden brown on the second side, 1 1/2 to 3 more minutes. Keep warm over very low heat. Meanwhile, continue with recipe.
NutritionView More
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Calories570Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol345mg115% |
Sodium1220mg51% |
Potassium440mg13% |
Protein18g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber5g20% |
Sugars4g |
Vitamin A20% |
Vitamin C10% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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