Big ‘M’ Breakfast Burritos

Prep Time: 15 minutes // Cook Time: 30 Minutes // Serves 3-6 (makes 3 large burritos)


  • 1 pound small yellow potatoes, cut into ½ inch pieces
  • Extra-virgin olive oil, for drizzling
  • 1 red bell pepper
  • 9 large eggs
  • 3 12-inch tortillas
  • 1 cup fresh spinach
  • ¾ cup canned black beans, drained and rinsed
  • ½ cup pico de gallo or favorite salsa
  • 1 ripe avocado
  • ½ cup cilantro leaves
  • Salt and pepper
  • 1 lime

Cilantro Lime Dressing

  • 2 cups cilantro (fresh)
  • 1 garlic clove
  • 1/4 cup lime juice
  • 2 teaspoons maple syrup or honey
  • 1/2 teaspoon sea salt
  • 1/2 cup extra-virgin olive oil
  • OPTIONAL: make the dressing creamy by adding 1 avocado or 1/2 cup of plain whole milk or Greek yogurt


  1. Preheat the oven to 425°F. Grease or  line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper. Toss to coat, spread potatoes evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges.
  2. While potatoes are baking, make the dressing by adding cilantro, garlic, lime juice, honey, and sea salt to a food processor. Pulse to combine. While the blender/processor is running, pour the olive oil in slowly and process until smooth. Set aside.
  3. Slice the red pepper into strips and place into a nonstick skillet over medium heat until soft.
  4. Scramble the eggs. Using a nonstick stick skillet bring to medium heat and add the eggs. Let them cook for a few seconds, and then stir and scramble until the eggs are just set. Remove from heat.
  5. Assemble the burritos: Divide the spinach leaves among the tortillas. Top with the eggs, red pepper strips, black beans, pico de gallo (or salsa), potatoes, avocado, and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.