Breakfast Burritos

Breakfast Burritos Recipe

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Gale Kirby


Great kids food on the run, soccer mom's swear by 'em!


★★★★★ 1 vote

6 burritos
5 Min
10 Min


Add to Grocery List

  • 3 tsp
    olive oil, extra virgin
  • 1 small
    onions, vidalia, peeled
  • 1 c
    red potatoes, diced, precooked
  • 1 Tbsp
    thyme, dried
  • 1/2 tsp
    paprika, sweet mild
  • 6 large
  • 4 large
    egg whites
  • 1/2 c
    cheddar cheese, shredded
  • 3 c
    spinach, chopped

How to Make Breakfast Burritos


  1. Saute onion, potatoes, thyme and paprika over medium heat, until onion is translucent about 3-4 minutes. Lightly whisk eggs and whites in a large bowl. Gently stir into the potato mixture along with cheese, spinach, salt and pepper until combined. Cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
  2. Warm the tortilla in 1/2 t oil in medium heat pan, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Fill with egg mixture and slide tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
  3. Make several ahead and store in refrigerator up to 1 week. Ps. They won’t last that long!
    Healthier than (insert name brand here)!

Printable Recipe Card

About Breakfast Burritos

Other Tag: Quick & Easy
Hashtags: #eggs, #Burritos

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