Every Sunday morning I take a high intensity gym class, which means I can’t weigh myself down with waffles or pancakes. I need to give my body the energy it needs to power through the class, and what better than a breakfast burrito. Plenty of protein for my muscles and yet it’s still a great Sunday treat to me.
2 medium yukon gold potatoes, chopped thin
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
4 slices of bacon, chopped
8 eggs, scrambled
1 avocado, sliced
1/2 c cheddar cheese, if using
4 10-inch tortillas
Heat olive oil in a large skillet over medium heat. Add potatoes, bell peppers, and onion; saute for 10 minutes, stirring occasionally. Add 1/4 c water to skillet and cook covered for another 8 minutes or until potatoes are tender. Remove potato mixture from pan and set aside. In the same skillet add bacon and cook until crisp. Add eggs and cook until fluffy and just set, about 3 minutes.
To build the burrito layer avocado, cheese (if using), egg mixture in tortilla. Fold in the two sides and roll up tightly. Serve with salsa or pico de gallo if desired.