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Potato Pepper Egg Breakfast Burrito
47m$11.08

Potato Pepper Egg Breakfast Burrito

A hearty make-ahead vegetarian breakfast burrito centered on scrambled eggs, skillet potatoes, bell peppers, pinto beans, cheese, and salsa.

  • breakfast
  • burrito
  • eggs
  • family-friendly
  • high-protein
  • meal-prep
  • Vegetarian
Bundle it with similar meals
12 min prep35 min cook4 servingshard

Shopping options

Check ingredients to include themPackage used · most used first

Yukon Gold potatoes · 1 Pound

Yukon Gold Potatoes

100%

In recipe$1.69
To buy$1.69
Details
Fresh Potatoes · 1 lb$1.69 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Red bell pepper · 1 Each

Fresh Red Hothouse Bell Pepper

100%

In recipe$1.67
To buy$1.67
Details
1 ct$1.67 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Green bell pepper · 1 Each

Fresh Large Green Bell Pepper

100%

In recipe$0.89
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Canned pinto beans, rinsed and drained · 1.5 Cup

Kroger® Pinto Beans

Sale

97%

In recipe$0.85
To buy$0.88
Details
Kroger · 15.5 oz$1.00
Sale
$0.88 per packageBuy 1Package use: 97%Product matchEstimated at KROGER

Large eggs · 8 Each

Kroger® Grade A Large White Eggs

67%

In recipe$1.46
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

Burrito-size flour tortillas · 4 Each

Mission Super Soft Flour Tortillas, Burrito Size, 8 Count

50%

In recipe$2.00
To buy$3.99
Details
Mission · 20 oz$3.99 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Monterey Jack cheese, shredded · 1 Cup

Kroger® Monterey Jack Shredded Cheese

50%

In recipe$1.00
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

Mild chunky salsa · 0.5 Cup

Kroger® Thick & Chunky Mild Salsa

26%

In recipe$0.71
To buy$2.69
Details
Kroger · 16 oz$2.69 per packageBuy 1Package use: 26%Product matchEstimated at KROGER

Olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

Yellow onion, diced · 2.65 Ounce

Kroger® Yellow Onion 3 lb Bag

6%

In recipe$0.19
To buy$3.39
Details
3 lb$3.39 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

Ground cumin · 1 Teaspoon

Kroger® Ground Cumin Shaker

5%

In recipe$0.21
To buy$3.99
Details
Kroger · 1.62 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Black pepper · 0.25 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

1%

In recipe$0.03
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Kosher salt · 0.75 Teaspoon

Kroger® Coarse Kosher Salt

0%

In recipe$0.01
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 0%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$11.08

· only what you use

$2.77

per serving · 4 servings

You pay at checkout$30.37
36% used in this recipe$19.29 unused

All ingredients selected

Checkout$36.55
Recipe portion$11.12

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • large eggs-8 each
  • Yukon Gold potatoes-1 lb
  • burrito-size flour tortillas-4 each
  • red bell pepper-1 each
  • yellow onion-2 2/3 cups
  • canned pinto beans-1 1/2 cups
  • green bell pepper-1 each
  • Monterey Jack cheese-1 cup
  • mild chunky salsa-1/2 cup
  • olive oil-2 tablespoons
  • ground cumin-1 teaspoon
  • kosher salt-3/4 teaspoon
  • black pepper-1/4 teaspoon
1
Prep vegetables, beans, and eggs
Mixing Bowl
Knife
Cutting Board
Measuring cups and spoons

Dice the potatoes into 1/2-inch pieces, dice the bell peppers, finish measuring the onion, rinse and drain the beans, and whisk the eggs with 1/4 teaspoon salt and black pepper.

Keep fingertips tucked while dicing potatoes and peppers.

1 pound yukon gold potatoes
1 Each red bell pepper
1 Each green bell pepper
1/2 cup yellow onion
1 1/2 cups pinto beans
8 Each eggs
1/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2
Cook the potatoes
Spatula
Large skillet
Skillet lid

Heat 1 1/2 tablespoons olive oil in the large skillet over medium-high heat. Add the potatoes, cumin, and 1/2 teaspoon salt; cook covered between stirs until nearly tender, about 8 minutes.

Use caution when lifting the skillet lid because trapped steam can burn.

1 1/2 tablespoons olive oil
1 pound yukon gold potatoes
1 teaspoon ground cumin
1/2 teaspoon Kosher Salt
3
Add peppers, onion, and beans
Mixing Bowl
Spatula
Large skillet

Add the bell peppers and onion; cook uncovered until the peppers soften and the potatoes are browned, 4 minutes. Stir in the pinto beans until heated through, about 1 minute, then transfer the mixture to a bowl.

1 Each red bell pepper
1 Each green bell pepper
1/2 cup yellow onion
1 1/2 cups pinto beans
4
Scramble the eggs
Spatula
Large skillet

Reduce the heat to medium-low and add the remaining 1/2 tablespoon olive oil. Pour in the eggs and scramble gently until softly set, 2 to 3 minutes.

1 1/2 teaspoons olive oil
8 Each eggs
5
Combine filling
Spatula
Large skillet

Return the potato-bean mixture to the skillet and fold together until the eggs are evenly distributed and no wet egg remains, about 1 minute.

Cook the eggs until no visible liquid egg remains.

6
Warm the tortillas
Mixing Bowl
Spatula
Large skillet

Transfer the filling back to the bowl, wipe the skillet, and warm the tortillas over medium heat until soft and pliable, about 15 seconds per side.

4 Each flour tortillas
7
Fill and roll burritos
Measuring cups and spoons

Fill tortillas lightly enough to roll and serve all excess filling, cheese and salsa as hash alongside. Share components evenly. Start with no more than about 3/4 cup filling per tortilla, leave a generous border, fold in sides and roll without forcing it shut.

1 cup monterey jack cheese
1/2 cup salsa
8
Toast burritos
Spatula
Large skillet

Place burritos seam side down in the skillet and toast over medium heat until lightly browned, about 1 minute per side.

9
Cool, store, and reheat
Microwave
Aluminum foil

Refrigerate promptly in shallow containers and reheat every burrito and side filling to 165°F (74°C). Keep at 40°F (4°C) or below, refrigerating within two hours or one hour above 90°F (32°C). Wrap burritos once chilled; keep up to four days refrigerated or two months frozen. Thaw in the refrigerator when practical and remove all foil before microwaving. Check center temperature rather than a fixed microwave time.

Refrigerate wrapped burritos within 2 hours and reheat to 165°F before eating.

Remove all foil before microwaving to prevent sparks or fire.

10

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