Chili Cheese Breakfast Burritos
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
Quick, easy, healthy, gluten-free and vegetarian chili cheese breakfast burritos only have a handful of ingredients, and come together in a snap. Say goodbye to greasy, time consuming breakfast burritos, and say hello to this new and improved version!
  • 1 tablespoon olive oil
  • ½ small sweet onion, chopped
  • 2 cloves garlic, finely minced
  • 1 medium yukon gold potato, chopped
  • generous pinch salt and pepper
  • generous pinch cumin
  • 4 medium corn tortillas
  • 2 eggs + 4 whites (I used Eggland's Best), scrambled
  • 1 red bell pepper, chopped
  • ¼ cup green chilis
  • ½ cup shredded sharp cheddar cheese (or cheese of choice)
  • Generous pinch chopped cilantro, optional
  1. Heat olive oil in a medium nonstick pan over medium heat. Add onion, garlic and potatoes and season with salt, pepper and cumin. Stir until fragrant and slightly softened. Reduce heat to low, cover and cook until potatoes are fork tender, about an other 10 minutes, stirring after 5 minutes. Take out cooked veggies and set aside.
  2. Increase heat to medium low and add eggs. Add a pinch of salt and pepper. Cook until desired doneness, stirring constantly.
  3. Meanwhile, heat a large grill pan over medium heat. Place tortilla on your heated grill pan. Add a thin layer of veggies (cooked + raw bell pepper) and cooked eggs. Add cheese, green chilis and cilantro. Fold one half of the tortilla over and add a pinch more cheese to be your "glue". Fold the other side on top and hold down using a fork and light pressure until cheese is melted. Repeat with remaining tortillas. Serve immediately.
Recipe by Ari's Menu at