Easy Breakfast Burritos

I love a light breakfast that is light enough to keep me from falling back asleep, but hearty enough to keep my tummy quiet until lunchtime. These breakfast burritos are perfect because I use the small flour tortillas to limit the portion size, but they're packed with potatoes, eggs, and jalapeños to kick-start the day! They also take 20 minutes start to finish with time in between to blow-dry your hair or get dressed, so these are perfect for an on-the-go morning, too!

Serves 2

Ingredients:

• 2 small flour tortillas
• 2 eggs
• 2 baby gold potatoes
• 6 slices of pickled jalapeño
• Salt/Pepper/spices to taste

Directions:

1. Slice the potatoes into thin rounds, about 1/8" thick. Add 2 cups of water to a deep, medium-sized skillet and turn to medium-high heat. Add the potatoes and a dash of salt. Let them simmer until tender, about 7 minutes. 
2. Drain the water, add a splash of oil or a small amount of butter to the pan to give the potatoes some color, then after about two minutes turn the heat to medium. 
3. Dice the pickled jalapeño, add it to the potatoes in the pan. Crack the eggs into the pan, add salt, pepper, and any spices you want (I like cumin, cayenee, oregano, and garlic powder). Mix  everything together, stir constantly until the eggs are cooked, (about 2 minutes from cracking time). 
4. Pile half of the mixture onto the center of a tortilla. Fold the tortilla into a burrito (I like to fold the bottom up a bit then roll it to the left so it's sealed at the bottom and open at the top, perfect for eating by hand as I walk out the door!), and repeat with the second tortilla for burrito #2!

Enjoy!