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Vegetable Breakfast Burrito

Frank Palladino

Start your morning off right with this hearty breakfast burrito full of eggs and vegetables. Mi Rancho Simply Authentic Burrito Flour Tortillas have a rich buttery flavor and crisp on the griddle to complement the chunky breakfast scramble.



  • 4 Mi Rancho Simply Authentic Burrito Flour Tortillas
  • 3 tbsp. olive oil
  • 10 small red potatoes, washed and quartered
  • Salt and Pepper
  • ¼ cup diced white onion
  • ½ red bell pepper sliced thinly
  • ½ bell pepper sliced thinly
  • ¼ cup diced cremini mushrooms
  • 8 eggs
  • 2 cups shredded cheddar cheese


In a large skillet on medium heat, add olive oil. Add red potatoes and cook until golden brown and tender. Add onion, bell peppers and mushrooms and cook for 5 minutes. Whisk eggs. Pour over potato vegetable mixture. Cook to preferred consistency.

Warm tortilla on a hot flat griddle for 30 seconds per side. Sprinkle ½ cup cheese across tortilla, melting slightly. Add 1 cup of the egg mixture. Fold into a burrito and enjoy!

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