We love breakfast burritos at our house. I did some serious altering of a recipe I found in the Desperation Dinners cookbook I got from the library. They say their recipes can be made in 20 minutes flat. If you have all the leftovers/pantry staples/fresh ingredients, then I think it’s true. I thought these were really good too.
1-2 T butter
3 potatoes, scrubbed and diced
1 med to large onion, chopped
1/2 green bell pepper, chopped
6 large eggs
1/2 c milk
salt and pepper to taste
1 can (4.5 oz) chopped green chiles
1 t chili powder
1/2 t cumin
1 cup shredded mexican blend cheese (I used cheddar)
Heat butter in a 12-inch nonstick skillet over med heat. Add potatoes, cook for a few minutes, then add onions and peppers. Break eggs into a 2 qt bowl, add the milk, salt & pepper and beat with a whisk until foamy. Drain the chiles and add to the bowl along with the chili powder and cumin. Stir well to mix.
Pour the egg mixture into the skillet and immediately stir to get some of the mixture under the potatoes (I didn’t do this and it took forever to cook because the eggs just sat on top of the potatoes). Let cook, without stirring, until the eggs just begin to set (about 3-4 minutes). Add cheese. Continue to cook, stirring from time to time, until the eggs are no longer runny (2-3 minutes). Spoon into cooked tortillas. Add ketchup and hot sauce (our favorite), serve at once.