Grande Breakfast Burrito Recipe
rosemary potatoes, black beans, and eggs scrambled with jack cheese, roma tomatoes, and scallions, wrapped in a flour tortilla, and served with a side of salsa
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Ingredients
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Potatoes
Egg Mixture
Burrito Assembly
Method
Potato Preparation
- 1
Prepare and Roast Potatoes
Preheat the oven to 425°F (220°C). Wash and dice the russet potatoes into small cubes. In a mixing bowl, toss the diced potatoes with olive oil, fresh rosemary (chopped), salt, and black pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 25-30 minutes or until golden brown and crispy, stirring halfway through.
Egg Mixture Preparation
- 2
Scramble Eggs
In a large bowl, whisk together the eggs, salt, and black pepper until well combined. Heat a non-stick skillet over medium heat and add the egg mixture. Cook the eggs, stirring gently, until they are just set but still creamy. Add in the shredded jack cheese, diced roma tomatoes, and chopped scallions, and stir until the cheese is melted and everything is evenly mixed. Remove from heat.
Burrito Assembly
- 3
Assemble the Burritos
Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable. Lay a tortilla flat on a clean surface and add a portion of the black beans, followed by a generous scoop of the scrambled egg mixture and a few pieces of the roasted rosemary potatoes. Roll the tortilla tightly, folding in the sides, to create a burrito. Repeat with remaining tortillas and filling.
- 4
Serve
Cut the burritos in half and serve them warm with salsa on the side for dipping.