BREAKFAST BURRITO

BREAKFAST BURRITO

4 portions (1 burrito)


2 medium	Baking potatoes
2 tbsp	Canola oil
1/2 tsp	Garlic powder
1/2 tsp	Onion powder
1/4 tsp	Cayenne pepper
1/4 tsp	Paprika
8	Eggs
1/4 cup	Whole milk
1/2 tsp	Salt
1/2 tsp	Ground black pepper
1/4	Green onions
4	Large flour tortillas
1-1/2 cups	Angela Mia® Diced Tomatoes in Juice
1 cup	Shredded Cheddar cheese
1/4 cup	Fresh cilantro
1	Avocado, pitted, peeled, and sliced
	Sour cream, salsa and hot sauce for serving, optional

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Add oil to a large skillet and heat over medium-high heat. Add the potatoes and season with garlic powder, onion powder, cayenne pepper, smoked paprika, salt and pepper. Cook, stirring occasionally, until the potatoes are golden and crisp on the outside and tender on the inside, about 15 to 20 minutes.
Step 2

In a medium bowl, whisk the eggs with the milk and season with salt and pepper. Set aside.
Step 3

Melt the butter in a large nonstick skillet over medium-high heat. Add green onions and cook until soft, about 3 minutes. Add the egg mixture and cook, stirring occasionally, until scrambled, about 5 minutes. Stir in the cheese and remove from heat.
Step 4

Warm the tortillas in a pan on both sides until warm and pliable. Set aside.
Step 5

To assemble the burritos, spoon about 1/4 of the egg mixture on each tortilla. Top with 1/4 of the tomatoes and 1 tablespoon of cilantro. Add some fried potatoes and avocado slices to each burrito. Fold in the sides of the tortilla over the filling and roll up, tucking in the edges as you go.
Step 6

To serve, cut the burritos in half and enjoy with sour cream, salsa, and hot sauce as desired.