Soft scrambled eggs, melty cheese, and breakfast potatoes wrapped in a tortilla for a hearty grab-and-go breakfast.
BBy bean
Servings
4
2 piece Russet potato
2 tbsp Olive oil
0.75 tsp Salt
0.5 tsp Black pepper
8 piece Eggs
0.25 cup Milk
1 tbsp Butter
1.5 cup Cheddar cheese
4 piece Flour tortillas
Calories
889 kcal
Protein
29g
Carbs
111g
Fat
36g
Fiber
8g
Sugar
6g
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Cook Potatoes
1. Dice the Russet potato into small cubes. Heat the olive oil in a large skillet over medium-high heat, add the Russet potato, half the salt, and half the black pepper, and cook for 10 to 12 minutes, stirring occasionally, until tender and browned.
2. Whisk the Eggs with the Milk, remaining salt, and remaining black pepper until smooth.
0.4 tsp Salt,
0.2 tsp Black pepper,
8 piece Eggs,
0.2 cup Milk
3. Lower the heat to medium-low. Push the Russet potato to one side or transfer it to a plate. Add the Butter to the skillet, pour in the Eggs, and gently stir for 2 to 4 minutes until softly scrambled and just set.
1 tbsp Butter
Assemble Wraps
4. Warm the Flour tortillas in a dry skillet or microwave until pliable. Divide the Eggs, Russet potato, and Cheddar cheese among the Flour tortillas.
1.5 cup Cheddar cheese,
4 piece Flour tortillas
5. Fold in the sides of each Flour tortilla, roll tightly into wraps, and cook seam-side down in the skillet for 1 to 2 minutes per side until lightly crisp and the Cheddar cheese is melted.
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