Breakfast Burritos using Breakfast Infused Olive Oil Blend

These breakfast burritos pile fluffy eggs, crisp-edged potatoes, sharp cheddar, and soft flour tortillas into one satisfying morning wrap, and Breakfast Infused Olive Oil Blend threads caramelized onion, garlic, herbs, nutritional yeast, and smoked paprika through every bite for a savory, breakfast-forward finish that feels right at home for brunch, weekend cooking, or a make-ahead family breakfast.

Garden Infuzions

Breakfast Burritos using Breakfast Infused Olive Oil Blend

Savory eggs, skillet potatoes, melty cheese, and warm tortillas come together with the cozy breakfast flavor of Breakfast Infused Olive Oil Blend for a hearty morning wrap.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 burritos

Course: Breakfast, Brunch

Cuisine: American, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1 tablespoon Breakfast Infused Olive Oil Blend
• 1 tablespoon unsalted butter
• 1 cup Yukon gold potatoes diced small
• 1/4 cup yellow onion finely diced
• 1/2 cup red bell pepper finely diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/4 cup salsa
• 2 tablespoons chopped fresh chives

Equipment

• 1 Large skillet For potatoes and eggs
• 1 Mixing bowl For whisking the eggs
• 1 Spatula For scrambling
• 1 Chef Knife For chopping vegetables
• 1 Cutting board For prep
• 1 set Measuring cups For ingredients

Method

 

Instructions

1. 1. Heat 1/2 tablespoon of the Breakfast Infused Olive Oil Blend in a large skillet over medium heat. Add the diced potatoes and cook, stirring now and then, until the cubes are golden and tender, about 8 to 10 minutes.
2. 2. Add the onion and red bell pepper to the skillet and cook for 2 to 3 minutes until softened. Transfer the vegetables to a plate.
3. 3. Whisk the eggs, milk, salt, and black pepper in a bowl until blended.
4. 4. Return the skillet to medium-low heat and add the butter and remaining olive oil blend. Pour in the eggs and cook slowly, stirring with a spatula, until soft curds form and the eggs are just set.
5. 5. Fold the potatoes, onion, and bell pepper back into the eggs, then stir in half of the cheddar cheese. Remove from the heat.
6. 6. Warm the tortillas in a dry skillet or microwave until flexible. Divide the egg mixture among the tortillas, top with the remaining cheddar, salsa, and chives, then fold and roll into burritos.
7. 7. If desired, return the burritos seam-side down to a dry skillet for 1 to 2 minutes per side to toast the tortillas and seal the wraps.

Notes

The Breakfast Infused Olive Oil Blend brings a savory, breakfast-inspired layer to the eggs and potatoes, so the filling tastes cohesive instead of separate. Keep the heat moderate so the eggs stay soft and the tortillas stay flexible for rolling.

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Recipe Tips

Cook the potatoes until the edges turn golden so they bring a little texture into the burritos. Scramble the eggs over medium-low heat so they stay soft and tender, and warm the tortillas before filling so they roll neatly.

Serving Suggestions

Serve these burritos with salsa, sliced avocado, pico de gallo, or a simple fruit bowl for a balanced brunch spread. They also work well with hot sauce on the side for anyone who likes extra zip.

Storage

Wrap cooled burritos tightly and refrigerate for up to 3 days. Reheat in a skillet, toaster oven, or microwave until warmed through. For longer storage, wrap each burrito well and freeze, then reheat from frozen until hot in the center.

Variations

Swap the cheddar for pepper jack, add sautéed peppers and onions, or tuck in cooked breakfast sausage if you want a meatier version. You can also use roasted sweet potatoes for a slightly sweeter filling.

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