Breakfast Burrito

I guess this is technically called the "California Breakfast Burrito" but I will call this version of ours "The Keogan Breakfast Burrito". All those who have the privilege of having the Keogan last name can come and eat free every Tuesday and Thursday mornings between the hours of 8 and 11am. ;)


My husband and I were really in the mood for some really tasty breakfast burritos this afternoon, although technically they are a breakfast food, but who hasn't made pancakes or french toast for dinner, really?

This will be enough filling for just about 3 burritos or 2 overloaded ones! which is how my husband likes them.
Ingredients:
Large, Giant flour tortilla's
5 eggs
1 cup chedder, monterey, colby jack, or a mix of all. Maybe even pepperjack. Hmm, might have to try that!
4 small yukon potatoes cubed
Salt and Pepper
1/4 of a yellow onion, diced.
1 small avocado, cubed.
Chipotle Salsa! Mmmm, we found this at Sprouts but I'm sure you can fine it elsewhere.
Optional: Turkey bacon or sausage. Cook those as directed and add to your burrito when you add the avocado. See directions.

Directions:
1. Dice up the onion and cut the potatoes into cubes.
2. Heat two pans. One for the eggs and one for the potatoes and onions. Oil or spray the pans. I used spray for the egg pan and olive oil for the potato pan.
3. When the potato pan is hot, sautee the potatoes and onions for about 10 minutes on medium high before starting the scrambled eggs.
4. After the potatoes have been cooking for 10 minutes, start cracking the eggs onto the already warm pan, which should be on or slightly below medium heat. The key to great scrambled eggs is to not beat the eggs beforehand. Crack the eggs straight onto the pan and let the white of the eggs start to cook a little before you crack the yolk.
5. Once the potatoes are done, add the cheese and mix together. You can remove the pan from the heat.
6. Once the eggs are done being scrambled, add them to the potatoes and cheese.
7. I would recommend slightly warming your burrito somehow. I had to use a microwave since I do not have a pan that would accommodate that large of a tortilla.
8. Place your tortillas flat, each on a plate and spoon the potato/eggs evenly between two or three tortillas. Spoon some cubed avocado onto that and them drizzle some of that delicious Chipotle salsa on top of all of that.
9. Salt and pepper it and then roll it and wrap it up in foil. You don't need the foil, but it makes it easier to hold while you are eating it since the only way to eat a burrito is with your hands.
10. Enjoy that 3 stomachs worth of food! It sure if tasty, but you'll probably not want to go swimming right after eating it...