Fajita Breakfast Burritos
Ingredients
Fajita Veggies
-
2
tablespoons
olive oil
-
2
medium
russet potatoes, cut into half-inch cubes
-
1
tablespoon
minced garlic
-
1
teaspoon
chili powder
-
½
teaspoon
ground cumin
-
¼
teaspoon
paprika
-
⅛
teaspoon
salt
-
1
large
yellow pepper, diced
-
1
large
red pepper, diced
-
½
large
yellow onion, minced
Eggs
-
8
large
eggs
-
2
tablespoons
unsweetened almond milk
-
to taste
salt and pepper
-
2
tablespoons
olive oil
Other
-
12
oz.
uncooked breakfast sausage
-
1
cup
shredded cheddar cheese
-
1
15-oz. can
refried beans
-
8
large
flour tortillas
Instructions
- Heat olive oil in a large skillet and sauté potatoes for about 5 minutes.
- Add garlic, chili powder, cumin, paprika, and salt to the potatoes and cook for an additional 3-4 minutes.
- Add yellow and red peppers, and onion to the skillet, cover, and cook for 5 more minutes.
- Whisk eggs with almond milk, salt, and pepper, then scramble in a skillet with olive oil until cooked.
- Cook the breakfast sausage in a skillet until fully cooked, then chop into bite-sized pieces.
- Assemble the burritos by spreading refried beans on tortillas and adding fajita veggies, sausage, cheese, and scrambled eggs.
- Wrap each burrito tightly and optionally fry in olive oil for a crispy finish.
Nutrition Facts (estimated)
Servings
8
Calories
396
Total fat
16g
Total carbohydrates
41g
Total protein
23g
Sodium
0mg
Cholesterol
0mg
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