Breakfast Burrito With Potato, Spinach and Avocado

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Breakfast Burrito With Potato, Spinach and Avocado

I love finding a breakfast item that I can prep ahead and cook when ready to eat. Not to mention one that is packed with protein, carbs and vegetables to ensure it fills me up for a busy day ahead. A Breakfast Burrito with Potato, Spinach and Avocado really checks all of those boxes and what makes this recipe even better, is that you can add whatever you like to it. Not a fan of red cabbage? Try some kale instead. Don’t like cilantro (a love it or leave it ingredient)? Substitute parsley. This breakfast burrito is packed with flavor, and cooking it in a skillet adds some extra crunch and warmth to your breakfast menu.

The preparation work is straightforward. Start with small red potatoes and use the 5" Petite Santoku to dice them into bite-size pieces.

Diced potatoes with a Petite Santoku.

Combine the potatoes with the oil and spices and dump them onto a hot baking sheet to bake for approximately 30 minutes or until golden brown. Warm your baking sheet in the oven while it’s pre-heating. It will quickly sear the potatoes and lock in the spices while baking.

Once your eggs are whisked, cook them in a skillet until they are just cooked. You can then set the eggs aside while you prep all of the other ingredients.

Using a Spatula Spreader, cut the avocado in half and then into quarters so you can easily remove the seed. Use the smooth side of the knife to lift the flesh out from each avocado quarter and then use the Double-D®-edge blade to cut the avocado into slices. Check out our video on How to Cut an Avocado to learn how.

Slice avocado with the Spatula Spreader.

Any easy way to shred the red cabbage is to use a 7-3/4" Petite Slicer. Cut the cabbage in half and then into quarters. Cut away the core and then thinly slice each quarter. Take a look at our video tutorial to learn how.

Cut the cabbage with the Super Shears

Once all of your ingredients are ready to go, it’s time to assemble the burritos. Folding a tortilla can seem tricky, but the key is not to over-fill it and to tuck in the sides. Evenly divide the spinach and red cabbage among the tortillas and then top with the scrambled eggs, pico de gallo, potatoes, avocado and cilantro. Squeeze some lime juice over each burrito.

To fold the tortillas, fold the left and right sides in over the filling. Fold the bottom flap of the burrito up, tucking in the sides and the filling, and roll the burrito.

Folding up the burrito.

Put some oil into a skillet and lightly brown them on both sides. Once cooked, cut the burrito in half and serve with some extra pico de gallo on the side. You can also wait to cook the burritos. After folding them up, wrap them in plastic wrap and refrigerate, and pull them out when you’re ready to cook them.

Filling, fresh and delicious describes everything we loved about this Breakfast Burrito with Potato, Spinach and Avocado. The lime added a punch to the flavor and the pico de gallo added some additional seasoning and taste. If you want some heat, add some siracha or perhaps a hot salsa instead. We all agreed this is a great addition to the breakfast menu. We hope you enjoy.

Breakfast Burrito with Potato, Spinach and Avocado

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Ingredients

  • 1 pound small red potatoes, diced
  • Extra-virgin olive oil, for drizzling
  • 1/2 teaspoon smoked paprika
  • Sea salt and freshly ground black pepper
  • 9 eggs, whisked
  • 4 (10-inch) flour tortillas
  • 1 cup fresh spinach
  • 1/2 cup shredded red cabbage
  • 1/2 cup pico de gallo
  • 1 ripe avocado, sliced
  • 1/2 cup cilantro leaves, chopped
  • 1 lime, for squeezing
  • Vegetable oil

Directions

  1. Heat the oven to 425 F with a baking pan in the oven.
  2. In a large bowl, combine the potatoes, oil, paprika, salt and pepper and toss well so the potatoes are coated. Spread potatoes evenly on the hot baking pan and bake for 30 minutes or until golden brown and crisp around the edges.
  3. In a skillet over low heat, add the whisked eggs and cook until just cooked through. Transfer the eggs to a plate.
  4. To assemble the burritos, evenly divide the spinach and red cabbage among the tortillas. Top with the scrambled eggs, pico de gallo, potatoes, avocado and cilantro. Squeeze some lime juice over each burrito.
  5. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking in the sides and the filling and roll the burrito.
  6. Lightly coat a skillet with oil over medium heat. When the pan is hot, place the burritos in the pan, seam-side down. Cook, covered, for approximately 3 minutes until the bottom is golden brown. Flip and continue cooking an additional 3 minutes until the bottom is again, golden brown.
  7. Cut each burrito in half and serve warm.
  8. These burritos can be made ahead of time. Assemble them and wrap tightly in plastic wrap and refrigerate. When ready, take them out of the refrigerator and cook the burrito as directed above.

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