Eggs, potatoes and beef make for a delicious Tex-Mex breakfast burrito!
1/2 pound ground beef, Certified Angus Beef brand preferred
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 cup diced potatoes, I used Simply Potatoes
1 tablespoon olive oil
1/2 teaspoon seasoning salt
8 eggs, whisked with 1/2 cup water and 1 teaspoon salt
1/2 cup shredded sharp cheddar cheese
Pico de gallo, purchased or homemade (I mixed 2 diced plum tomatoes with 1 tablespoon minced onion, 1/2 of a jalapeno minced, minced cilantro, juice of half and lime and a sprinkle of salt)
1/2 avocado, diced
4 burrito sized flour tortillas
Place the ground beef and minced onion in a saute pan (I use a non-stick pan) and add seasonings. Cook and break apart until the meat is thoroughly cooked. Remove to a bowl.
Wipe out the saute pan and add a tablespoon of oil. Add the potatoes and seasoning salt (plain salt and pepper is fine, too) and saute until browned. Remove to another bowl.
Whisk the eggs with the water and salt. Add to saute pan and cook, stirring occasionally, until the eggs are soft and set. Remove to a 3rd bowl. Wipe out the pan again.
Set out the cheddar cheese, pico de gallo, and diced avocado. Warm the tortillas in the saute pan if desired.
Lay a tortilla out on a flat surface. Place 1/4 of the beef along the center of the tortilla, then 1/4 of the eggs, potatoes, cheese, pico and avocados. Fold up the sides over the short side of the filling, then rotate the burrito and tuck and roll the tortilla around the filling into a burrito shape.
Cut in half to serve. If you need to rewarm your burrito, zap in the microwave for a minute or so or place in the saute pan and gently heat.
Proportions inspired by a Breakfast Burrito recipe from the Food Network Kitchen.