Shishito Pepper, Egg, and Potato Breakfast Burritos
These breakfast burritos are freezer-friendly and stuffed with shishito peppers, potatoes, onions, and eggs. Serve them with hot sauce or salsa as a delicious wake up for your taste buds!
Servings 6 people
Ingredients
- 2 tbsp. butter
- 1 1/2 cups creamer or baby red potatoes diced
- 1 cup shishito peppers seeded and diced
- 1/2 cup red onion diced
- 6 eggs
- Salt and pepper to taste
- 6 whole wheat tortillas 8 inch
Instructions
- Add butter to a skillet and heat over medium heat.
- Once the butter has melted, pat the potatoes dry and add to the pan.
- Season with salt and pepper. Then, cover and leave the potatoes undisturbed for about 5 minutes. Uncover the potatoes and stir.
- Add peppers and onions to the pan and cook until onions have softened and peppers have begun to blister.
- Remove the mixture from the skillet and place on a paper towel lined plate.
- Beat eggs in a bowl and season with salt and pepper. Add to the skillet and cook until they start to set.
- Add the potato mixture back into the pan and scramble.
- Remove from heat and begin filling the tortillas.
- Spoon a little mixture into the middle of a tortilla. Fold end and roll up. Repeat until all tortillas are filled.
- Heat skillet on medium-low. Place burritos, one at a time, into the pan. Warm on each side until they're golden brown.
- Serve the burritos with salsa or hot sauce.
- If freezing, allow the burritos to cool completely. Then, wrap in foil or plastic wrap and freeze in a freezer bag.
Notes
I'm trying to cut back on the dairy again, so I didn't add cheese. But if you wish to make these a cheesy breakfast burrito, I would suggest using shredded cheddar or Jack cheese.