Steak and Potato Breakfast Burritos

Name: Steak and Potato Breakfast Burritos
Total time: 30 min
Ingredients: 2-3 medium potatoes (about 3 1/2 cups chopped raw potatoes, or about 2 3/4-3 cups cooked chopped potatoes); salt, ground black pepper; 1 small onion, yellow or red, minced; oil, for sautéing (sunflower, light olive oil, avocado, grape seed, etc); 10 eggs; 2 cups sliced cooked beef or roast beef, pastrami deli meat; 1 Tablespoon green onions, thinly sliced; 1/2 Tablespoon fresh parsley, minced, optional, to garnish; 4 oz grated cheese (I used Colby Jack, you can also use cheddar, mozzarella, provolone, monterey jack, colby, gruyere, gouda, havarti, etc.); 8 flour tortillas (8-9 inches in diameter); tomato salsa, pico de gallo, guacamole, chopped avocados, sour cream

www.olgasflavorfactory.com

Breakfast Burritos are hearty and filling and there are so many different variations. Steak and potato burritos are are SO tasty - the steak, potatoes, tender eggs, melted cheese and the crisp...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olgasflavorfactory.com.

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Ingredients

2-3 medium potatoes (about 3 1/2 cups chopped raw potatoes, or about 2 3/4-3 cups cooked chopped potatoes)
salt, ground black pepper
1 small onion, yellow or red, minced
oil, for sautéing (sunflower, light olive oil, avocado, grape seed, etc)
10 eggs
2 cups sliced cooked beef or roast beef, pastrami deli meat
1 Tablespoon green onions, thinly sliced
1/2 Tablespoon fresh parsley, minced, optional, to garnish
4 oz grated cheese (I used Colby Jack, you can also use cheddar, mozzarella, provolone, monterey jack, colby, gruyere, gouda, havarti, etc.)
8 flour tortillas (8-9 inches in diameter)
tomato salsa, pico de gallo, guacamole, chopped avocados, sour cream