These Potato Breakfast Burritos are a childhood favorite that I totally forgot about until now!

Growing up, we had these burritos when visiting my aunt who lives in Alaska. They were her specialty and she shared the recipe with our family…and I am SO thankful she did.

When I wasn’t feeling too great during my first trimester, there were very few foods I actually wanted to eat but these Potato Breakfast Burritos were at the top of my foods I crave list. I’ve had one almost every day since!

Potato Breakfast Burrito Tips

They come together so simply, that I typically just make one in the morning right before enjoying it…but if you wanted to give them a try in the freezer as a make-ahead option go for it and let me know how it turns out!

To make these burritos low FODMAP, I like to use FODY Foods salsa,  Green Valley Creamery lactose-free sour cream, and a brown rice tortilla.

Potato Breakfast Burrito

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• Author: Tara Deal Rochford
• Total Time: 20 minutes
• Yield: 1 burrito 1x

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Description

Potato Breakfast Burritos are a delicious and hearty start to the morning.

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Ingredients

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Amounts for 1 serving:

1 brown rice tortilla

2 teaspoons sour cream*

1 baked potato cooked and cooled, sliced into ¼ inch slabs with pinch salt**

1 teaspoon garlic infused olive oil or traditional extra virgin olive oil, divided

1 egg 

Pinch salt

1 tablespoon cheddar cheese

1 teaspoon jalapeno, sliced

Mild salsa to taste***

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Instructions

Place a plain tortilla on a plate so you can add toppings as they are ready. Spread the sour cream in a line down the center of the tortilla.

Preheat a skillet to medium heat and add 1/2 teaspoon of the olive oil to the heated skillet. Place one slice of the baked potato on the heated skillet and cook until brown and crisp on each side (about 2-3 minutes).

Place the crisp potato on top of the sour cream.

With a fork, whisk the egg and salt in a small bowl. Add the remaining 1/2 teaspoon olive oil to the same skillet you cooked the potato in, then add the egg. Cook, stirring occasionally until the eggs are firm and scrambled.

Top the potato with the scrambled egg.

Top the egg with the cheddar cheese, jalapeno and salsa. Fold your burrito and enjoy.

 

Notes

*to make low FODMAP, use Green Valley Creamery lactose-free sour cream.

**Bake your potato ahead of time (I typically bake mind a day ahead) and store it in the refrigerator. To bake the potato, I preheat the oven to 400 degrees Fahrenheit. Wash and dry the potato, then poke holes in in the outside. Place it in the oven and bake for 1 hour.

***For low FODMAP use FODY Foods salsa.

 

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: breakfast
• Method: stove top
• Cuisine: american