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“Green Eggs” Breakfast Burritos

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Makes 5 servings 1x

Time 1 hour

Units Scale

Ingredients

For the potatoes:

  • 2 medium-sized russet potatoes, washed/scrubbed and large diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 teaspoon salt

For the “greens”:

  • 2 bunches fresh cilantro
  • 1 bunch fresh oregano
  • 5 cloves garlic
  • Juice of 1 lime
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons salt

For the eggs:

  • 10 large eggs
  • 1/2 cup cilantro-oregano mix
  • 1 teaspoon salt

To assemble:

  • 5 large tortillas
  • 2 cups Oaxaca cheese (or, alternatively, mozzarella or cheddar), shredded
  • 1/2 white onion, finely diced

Instructions

  1. Preheat the oven to 425°F. In a large mixing bowl, toss the potatoes with extra virgin olive oil, onion powder, garlic powder, cumin, and salt until well-mixed and coated. Spread evenly on a baking sheet and cook for 20-30 minutes, until golden brown and crispy. Set aside to cool.
  2. While potatoes are cooking, mix cilantro, oregano, garlic, lime juice, extra virgin olive oil, and salt in a food processor until no large chunks remain. Taste and adjust as needed.
  3. Whisk green mixture into eggs and season with salt. In a non-stick pan over low heat, scramble eggs, stirring constantly, until desired texture is achieved (about 10-12 minutes) and set aside to cool.
  4. When all ingredients are cool, assemble burritos: In the middle of each tortilla, sprinkle a horizontal line of Oaxaca cheese. Place 5-6 potato squares on top of the cheese, then top with green eggs and diced onion. Fold the sides of the tortilla in towards the center, then fold the bottom of the tortilla up over the fillings, tucking everything in tightly. Continue to fold/wrap upwards, until tightly sealed. In a pan over medium heat, place the burritos seal-side down, and crisp (about 2 minutes). Transfer each burrito to a sheet of aluminum foil, and wrap tightly. Freeze for up to 2 months.
  5. To reheat: Remove burrito from foil. Transfer to a plate, cover with paper towel, and microwave for 4 minutes, until heated through. Transfer to a pan over medium heat for 2-3 minutes to crisp up the exterior, if desired. Serve with hot sauce, sour cream, salsa, and/or guacamole.

— Recipe by Erika Houle