Breakfast Burritos







  • ¼ cup Challenge Lactose-Free Butter, divided
  • 1 cup frozen diced potatoes
  • kosher salt and black pepper
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 4 cups spinach
  • 4 eggs, beaten
  • 4 large burrito-sized flour tortillas
  • 4 strips cooked bacon, chopped
  • 1 cup pico de gallo


  • 1

    Heat 2 tablespoons Challenge Spreadable Butter in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and cook until crispy and brown, 8-10 minutes. Flip and cook another 8-10 minutes. Transfer to a bowl.

  • 2

    Melt another tablespoon of butter in pan; add onion and bell pepper and season with salt and pepper. Cook until softened. Add spinach and cook until just wilted. Transfer to another bowl.

  • 3

    Melt remaining tablespoon of butter in pan. Add eggs, season with salt and pepper; cook and stir until set. Remove from heat.

  • 4

    To assemble burritos, lay out a large tortilla. Layer ¼ of the potatoes, eggs, vegetables and bacon in the center of each tortilla. Top with a spoonful of pico de gallo. Roll up the burrito, tucking in the sides as you go. Repeat with remaining 3 tortillas. Serve warm.

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