35m$11.20Potato Pepper Egg Breakfast Burrito
A hearty make-ahead vegetarian breakfast burrito centered on scrambled eggs, skillet potatoes, bell peppers, pinto beans, cheese, and salsa.
- Energy
- 744 calories per serving
- Protein
- 33.4 g per serving
- Carbs
- 81.6 g per serving
- Fat
- 30.5 g per serving
- Sodium
- 1779 mg per serving
Shopping options
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Yellow onion, diced
2.65 Ounce
Kroger® Yellow Onion 3 lb Bag
6%
Burrito-size flour tortillas
4 Each
Mission Super Soft Flour Tortillas, Burrito Size, 8 Count
50%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Mild chunky salsa
0.5 Cup
Kroger® Thick & Chunky Mild Salsa
26%
Monterey Jack cheese, shredded
1 Cup
Kroger® Monterey Jack Shredded Cheese
50%
Large eggs
8 Each
Kroger® Grade A Large White Eggs
67%
Yukon Gold potatoes
1 Pound
Yukon Gold Potatoes
100%
Red bell pepper
1 Each
Fresh Red Hothouse Bell Pepper
100%
Canned pinto beans, rinsed and drained
1.5 Cup
Kroger® Pinto Beans
97%
Green bell pepper
1 Each
Fresh Large Green Bell Pepper
100%
Cost Summary
· only what you use
per serving · 4 servings
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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-2.65 cups
- canned pinto beans-1.5 cups
- green bell pepper-1 each
- Monterey Jack cheese-1 cup
- mild chunky salsa-0.5 cups
- olive oil-2 tbsp
- ground cumin-1 tsp
- kosher salt-0.75 tsp
- black pepper-0.25 tsp
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.
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.
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.
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.
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.
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.
Divide the egg filling, cheese, and salsa among the tortillas; keep the filling centered and leave a 1-inch border. Fold in the sides and roll tightly into burritos.
Place burritos seam side down in the skillet and toast over medium heat until lightly browned, about 1 minute per side.
For meal prep, cool completely before wrapping each burrito in foil; refrigerate up to 4 days or freeze up to 2 months. To reheat, remove foil and microwave until hot, about 1 to 2 minutes refrigerated or 3 to 4 minutes frozen.
Refrigerate wrapped burritos within 2 hours and reheat to 165°F before eating.
Remove all foil before microwaving to prevent sparks or fire.
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