Dad’s Ultimate Breakfast Burritos
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
A dad-pleasing day is guaranteed when these breakfast burritos are on the menu. He’ll love the peppery eggs mixed with potatoes, onions, corn, beans and seasoning in an overstuffed tortilla and smothered in cheese.
Stacey Nerness Spencer, Iowa
Dad’s Ultimate Breakfast Burritos Recipe
Dad’s Ultimate Breakfast Burritos
10 medium red potatoes, cubed
3 bay leaves
1 ½ tsp. kosher salt, divided
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium onion, chopped
4 Tbsp. olive oil, divided
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen corn
1 jalapeno pepper, seeded and chopped
2 tsp. ground cumin
1 ½ tsp. garlic powder
1 ½ tsp. paprika
½ tsp. pepper
10 eggs, beaten
10 flour tortillas (10 inches), warmed
4 cups (16 oz.) shredded cheddar-Monterey Jack cheese
Place the potatoes, bay leaves and ½ teaspoon salt in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until almost tender. Drain and discard bay leaves.
In a large skillet, cook the green and red peppers, onion and potatoes in 3 tablespoons oil over medium heat for 10-15 minutes or until potatoes are tender. Add the beans, corn, jalapeno, cumin, garlic powder, paprika, pepper and remaining salt; heat through.
In a large skillet, heat remaining oil over medium-high heat. Add eggs. Cook and stir until almost set. Add potatoes mixture.
Spoon 1 cup filling off center of each tortilla. Sprinkle with ¼ cup cheese. Fold sides and ends over filling and roll up. Place on a greased baking sheet; sprinkle with remaining cheese. Broil 4 inches from the heat for 2-3 minutes or until cheese is melted. 10 servings
(Recipe for Dad’s Ultimate Breakfast Burritos was on www.tasteofhome.com, 2014)
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