Sunday, May 20, 2012

Breakfast Burrito's with Herb Scrambled Eggs

On the weekends, breakfast is always a big deal! Nate and I fuss around the kitchen preparing this huge delicious meal, cause we only really get a good breakfast on the weekends or holidays - on work mornings, it's cereal or whatever we can throw down our throats on the way out the door to school, work and daycare.

Planning weekend breakfast usually goes something like this:

Me: What do you guys want for breakfast?
Jaxon: Egg sandwich!!! (For breakfast, lunch, dinner, snack... this kid can eat egg sandwiches all day long!)
Julian: Burrito!!! (But that is pretty much his answer to any food question, if you tell him we are having burritos, he's happy, no matter what is in them!)
Nate: Chicken fried steak, biscuits and gravy and bacon!!! (haha! this is an exaderation, but he sure does love his MEAT!)

Today, Julian won, breakfast burritos, with herb scrambled eggs.

Here's what you'll need:
(Note, my hungry puppy laying at the edge of the kitchen, waiting for his leftovers!)

• 6 medium potatoes of your choice
• 1 tablespoons taco seasoning (you can make your own - granulated garlic, onion powder, chili powder, cumin...)
• 3 tablespoons flour
• 2 1/2 tablespoons olive oil
• 2 tablespoons cream cheese
• 1/4 cup chopped fresh herbs (cilantro, basil, parsley, oregano, thyme, rosemary... whatever you like)
• 1/4 cup milk (not in the picture)
• 1/4 cup diced red onion
• 8 eggs
• 1 clove garlic - minced
• 2 cups shredded cheddar cheese
• 1 cup salsa
• salt and pepper to taste (for eggs, and for potatoes if there isn't any in the taco seasoning, omit if there is)


Dice the potatoes and put them in a bowl.
Add the taco seasoning, salt and pepper and flour.

Heat up 2 tablespoons olive oil on med high heat in a large flat bottom heavy saute pan.
Toss the potatoes with the flour and seasoning and add to the hot pan.

Stir them with a rubber spatula or a flat wooden spoon every 2-3 minutes until sightly browned, 5-10 minutes, then reduce the heat to medium and continue cooking, stirring every 10 minutes or so until cooked thru - about 30-40 minutes.

Herb scrambled eggs:

Cream the cream cheese and the herbs in the bottom of a large bowl until thoroughly combined. (Mmmm, this looks like it would be good on crackers or bagels...!)

Slowly add in the milk and mix together.

Add in the eggs and whisk.

Saute the diced onion in a 1/2 tablespoon olive oil on med heat in a medium sized pan.

Once the onions are transparent, add in the egg mixture, reduce heat to med-low and cook, stirring frequently, until almost done, reduce heat to low to keep warm and finish cooking, cover.

To heat the tortillas, I reduce the potatoes to low heat, put about 4-6 tortillas on top of them and cover with a lid. After about 2-3 minutes, the tortillas should be steamed nicely. Start with the ones on the bottom first.

Remove the tortillas one at a time and top them:

A little cheese.



A little more cheese.


Roll them up and return them to the potato pan to melt the cheese and keep them warm while you make the rest.

This recipe will make about 8-10 burritos, depending on how much filling you put in them.
I like to wrap the extra ones up in some foil for a quick breakfast during the week. 1 1/2 minutes in the microwave and they are delicious!

Nate and the boys like it if I cook up some sausage or bacon to add to these - or dice a leftover piece of roast or steak. They like anything better with meat in it!



  1. This looks very yummy. I love how you are including the family in your blog. I will be trying this one tommorrow for breakfast. Ham will have to go in one for my man. The idea of warming your tortillas up on the potatos is a great one.

  2. Thanks Tammy!
    I used to just heat the tortillas in a pan, but I really like the way they get nice and soft when you steam them with the potatoes for a few minutes!
    Hope you enjoyed!