Breakfast Burritos Recipe

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Serves: 4


  • 6 small potatoes, about 8 oz (can be yellow, white, purple, or sweet potatoes—1 medium if using sweet potatoes)
  • 2 teaspoons olive oil, divided
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Kale, 1 small bunch
  • 4 eggs
  • 1 medium avocado, chopped
  • ½ cup (2oz) White Cheddar cheese, shredded
  • Whole wheat tortillas, warmed
  • Optional: salsa, hot sauce, black beans


  • Preheat oven to 425
  • Chop potatoes to about ½ inch square pieces. Toss with 1 teaspoon olive oil and salt and pepper. Place on baking sheet with parchment paper or cooking spray
  • Roast potatoes about 20-25 min until crispy
  • Chop kale. Cook on stove in 1 teaspoon olive oil until well cooked.
  • Crack eggs into bowl and beat until well mixed. Scramble in pan until just cooked
  • Assemble burritos: take warmed tortilla and fill with ¼ of roasted potatoes, ¼ of the egg mixture, ¼ of the kale, and 2 Tablespoons (1/4 of) the cheese. Top with ¼ of the avocado. Roll up. Assemble to rest of burritos.
  • Can serve with salsa or hot sauce if desired!