High-Protein Breakfast Burritos with Crispy Potatoes
Ingredients
- 1-1/2 cups diced golden potatoes
- 2 tablespoons light olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- dash black pepper
- 4 eggs
- 2 teaspoons butter
- 2 large tortillas (gluten-free if needed)
- 1 roma tomato (diced)
- 1 green onion (diced)
- 4 ounces Breakfast Ground Turkey (see recipe)
Instructions
- Dice 1½ cups of Yukon gold or russet potatoes into ¼-inch cubes. Toss with 2 tablespoons of light olive oil, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon paprika, and black pepper to taste. Roast in the oven at 425°F for 20–25 minutes or air fry at 400°F for 12–15 minutes until crispy and lightly charred.
- Make my Breakfast Ground Turkey recipe. See link in ingredients.
- In the same skillet, melt 1 tablespoon of butter or olive oil. Add 4 large eggs, lightly beaten with a pinch of salt and pepper. Scramble gently over medium-low heat, turning off the heat just before the eggs are fully set so they stay fluffy.
- Dice 1 Roma tomato and press out moisture with a paper towel. Chop green onions to taste. Shred ½ cup cheddar or Monterey Jack cheese (optional).
- Warm 2 large burrito tortillas. Layer cheese first (so it melts), then crispy potatoes, turkey sausage, scrambled eggs, tomatoes, and green onions. Roll tightly.
- Heat a little butter or oil in a skillet. Toast each burrito seam-side down for 1–2 minutes per side until golden. This helps them seal and adds a light crunch.
Video
Notes
Double-Crisp Potatoes: Let roasted potatoes cool slightly, then pop them back into the air fryer for extra crisp.
No Sauce Inside: Keep the burrito mild and serve sauce on the side. This keeps them from getting soggy and makes them great for batch prep.
Warm your tortillas first: Cold tortillas can crack or tear when you fill them. Warm each one slightly in a dry skillet or microwave to make them soft and pliable. It makes rolling easier and helps seal everything in.
Compact the Filling: Press the filling down inside the burrito using a spatula to remove excess space. This maximizes the amount of filling that will fit.
Microwave + Air Fry Reheat Combo: For best reheating results, microwave the burrito for 1 minute wrapped in a damp paper towel, then air fry at 400°F for 3–4 minutes.
Make-Ahead Storage: Wrap each burrito in parchment and foil for easy grab-and-go meals.
Did you make this recipe?Please let me know in the comments below how it turned out :)