Every time I make baked potatoes for dinner, I always make a few extra. Why?? Because I know in the morning I’ll be halfway to the most delicious and satisfying breakfast burritos you could possibly imagine. These couldn’t be easier, and if you have left over baked potatoes to use, they cook up in no time. Like literally, 10 minutes. We make these often, and they are always a hit. Saute the potatoes, scramble the eggs, wrap it up and you’ve got a breakfast that will keep you full all morning long.
I also love using this recipe when we have company (which is all the time!) I usually add either bacon or sausage, some fresh cilantro, and sauteed black beans and set everything out for a DIY breakfast bar. I find that everyone loves to customize their own burrito and I’m not slaving away at the stove making made-to-order omelets or piles of pancakes.
- 1 tbs olive oil
- 1 potato, cooked
- 2 eggs
- ½ avocado, diced
- flour tortilla
- ½ tsp garlic powder
- salt and pepper to taste
- Dice potato and saute on med low heat in olive oil with salt and pepper and garlic powder until crisp and brown (about 10 minutes)
- scramble eggs until cooked through
- warm tortilla and top with potato, scrambled eggs, avocado and salsa.