Tex-Mex Breakfast Burrito with Spiced Potatoes and Cheese

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A filling breakfast burrito packed with crispy spiced potatoes, fluffy scrambled eggs, melted cheese, and zesty salsa for a flavorful start to your day. This Mexican recipe, ready in about 25 minutes, combines olive oil, chili powder, cumin into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 520 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 1 cup) russet potato, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 3 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup salsa verde
• 2 tbsp sour cream
• 2 tbsp chopped green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 1 medium peeled and diced russet potato (about 1 cup), 1/2 teaspoon chili powder, and 1/4 teaspoon cumin. Sauté the potatoes, stirring occasionally, for 8-10 minutes until golden brown and crispy on the edges.
2. Step 2: In a bowl, whisk 3 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Push the potatoes to one side of the skillet and pour the eggs into the cleared space. Cook eggs over medium heat, stirring gently, until softly scrambled and just set, about 3-4 minutes.
3. Step 3: Warm 2 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until flexible.
4. Step 4: Evenly divide the potato and egg mixture between the tortillas. Top each with 1/4 cup shredded Monterey Jack cheese, 2 tablespoons salsa verde, 1 tablespoon sour cream, and 1 tablespoon chopped green onions.
5. Step 5: Roll up the tortillas tightly to form burritos and serve immediately.