These breakfast burritos are freezer-friendly and stuffed with shishito peppers, potatoes, onions, and eggs. Serve them with hot sauce or salsa as a delicious wake up for your taste buds!
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Somewhere between indulging in Christmas goodies and trying to clean up my act at the beginning of January, I found myself in a total breakfast rut. So much so that a lot of mornings, I actually skipped breakfast. Not the best way to start the day!
Thankfully, I’ve found breakfast inspiration in one of the most obvious places – my fridge. Shocker! I know. At any given moment, you can open our fridge and find peppers, potatoes, and eggs. Simple ingredients, but the perfect makings for a breakfast burrito.
I’m pretty sure you could use any kind of pepper and make a tasty breakfast burrito. But I was recently introduced to shishito peppers through my Hungryroot subscription.
Shishito peppers are a small, green, Japanese pepper known for being best when they’re blistered. They’re considered a sweet pepper, but every now and then you’ll end up with a spicy one (they’re a mild, kind of “zingy” spicy, in my opinion).
I’ve snacked on them raw, roasted them until they were nice and charred, and added them to plenty of dishes! Turns out, they work really well in breakfast burritos, too!
Shishito Pepper, Egg, and Potato Breakfast Burritos
These breakfast burritos are stuffed with shishito peppers, eggs, and potatoes. Not only are they delicious, they’re easy to make and freezer-friendly, too!
To start our breakfast burritos, we first need to work on our potatoes. I like to use creamer potatoes. They’re small, easier to cook, and have a nice texture.
There’s no need to boil them first. Add butter to a skillet, add the diced potatoes, and season with salt and pepper. Cover them and let them sit undisturbed for about 5 minutes. Then, continue cooking until they’re golden brown and fork tender.
Now we’re going to dice up our shishito peppers and onions. Try to seed the peppers as best as you can. Then, add the peppers and onions to the potatoes.
Let them cook just until the onions begin to soften and the peppers just start to blister. Remove the potato mixture from the skillet and drain them on a paper towel lined plate.
Crack the eggs into a bowl, season with salt and pepper, and beat. Then, add the eggs to the skillet and cook just until they’re set. Add the potato mixture back into the skillet and scramble it all up.
Start spooning the mixture into the middle of the tortillas. Fold the tortillas up and add them seam-side-down into the pan. Warm the burritos in the skillet just until they’re golden brown and sealed on the bottom.
Serve the breakfast burritos with salsa, taco sauce, or hot sauce! If making these ahead of time to freeze, prepare the burritos and allow them to cool completely. Then, wrap them individually in foil and freeze in a freezer bag.
- 2 tbsp. butter
- 1 1/2 cups creamer or baby red potatoes, diced
- 1 cup shishito peppers, seeded and diced
- 1/2 cup red onion, diced
- 6 eggs
- Salt and pepper, to taste
- 6 whole wheat tortillas (8 inch)
- Add butter to a skillet and heat over medium heat.
- Once the butter has melted, pat the potatoes dry and add to the pan.
- Season with salt and pepper. Then, cover and leave the potatoes undisturbed for about 5 minutes. Uncover the potatoes and stir.
- Add the peppers and onions to the pan and cook until the onions have softened and the peppers have begun to blister.
- Remove the mixture from the skillet and place on a paper towel lined plate.
- Beat the eggs in a bowl and season with salt and pepper. Add them to the skillet and cook just until they start to set.
- Add the potato mixture back into the pan and scramble.
- Remove from heat and begin filling the tortillas.
- Spoon a little mixture into the middle of a tortilla. Fold in each end and roll up. Repeat until all tortillas are filled.
- Heat the skillet on medium-low and place the burritos, one at a time, into the pan. Warm on each side just until they're golden brown.
- Serve the burritos with salsa or hot sauce.
- If freezing, allow the burritos to cool completely. Then, wrap in foil or plastic wrap and freeze in a freezer bag.
I'm trying to cut back on the dairy again, so I didn't add cheese. But if you wish to make these a cheesy breakfast burrito, I would suggest using shredded cheddar or Jack cheese.
Since shishito peppers can give you a spicy surprise every once in a while, they might not be your cup of tea. But you can absolutely substitute bell peppers or even a nice frying pepper in this recipe. Burritos are totally customizable so make what works for you!
Did you make this Shishito Pepper, Egg, and Potato Breakfast Burritos recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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