Breakfast Burritos Recipe

Wash and peel potatoes (peeling optional). Cut into 1/2-inch dice so they cook evenly. If desired, soak diced potatoes in cold water for 10 minutes, then drain and pat dry to remove excess starch.

Preheat oven to 425°F (220°C) or heat a large nonstick or cast-iron skillet over medium-high heat with 2 tbs olive oil if pan-roasting.

Toss diced potatoes with smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Spread on a baking sheet in a single layer if roasting, and roast 25–30 minutes, turning once, until golden and tender. If pan-roasting, add potatoes to hot skillet in a single layer and cook, stirring occasionally, about 12–15 minutes until tender and browned.

When potatoes are cooked, transfer to a bowl and set aside until assembling burritos.

If using bacon: cook bacon in a skillet over medium heat until crisp, about 8–10 minutes; transfer to paper towel-lined plate, drain, and crumble. Reserve 1 tbs bacon fat for flavor and discard excess or use for frying potatoes in step above.

If using breakfast sausage: heat 1 tbs vegetable oil (or none if sausage is fatty) in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add sausage and break up with spatula; cook 6–8 minutes until browned and cooked through. Season lightly with a pinch of salt and pepper. Drain any excess fat, leaving a little in pan for flavor.

Combine cooked meat (crumbled bacon or sausage) with reserved cooked potatoes in the bowl and keep warm.

Crack 12 eggs into a large bowl, add 1 cup whole milk, 1 tsp salt and 1 tsp black pepper. Whisk until fully combined and slightly frothy.

Melt 2 tbs butter in a large nonstick skillet over medium-low heat. Pour in egg mixture. Let sit for 10–15 seconds, then with a flexible spatula, gently push eggs from edges toward center, allowing uncooked egg to flow out. Continue cooking, folding, and stirring gently until eggs are softly set but still moist, about 6–8 minutes. Remove from heat (eggs will finish setting in the warm pan).

Fold the scrambled eggs into the bowl with the potato-and-meat mixture, tossing gently to combine.

Warm the tortillas so they are pliable: wrap in a clean towel and microwave for 30–45 seconds, or heat on a dry skillet 15–20 seconds per side.

Lay one warmed tortilla on a work surface. In the center of the tortilla place approximately 1 cup of the egg-potato-meat mixture (this yields 8 burritos). Sprinkle 3/4 cup shredded cheddar over the filling, add 2 tbs salsa and a small sprinkle of chopped cilantro if using. Add hot sauce to taste.

To fold: fold the bottom edge of the tortilla up over the filling, fold in the left and right sides toward the center, then roll tightly away from you to form a burrito. Repeat with remaining tortillas and filling.

Optional — sear the burritos: heat 1 tbs butter or oil in a skillet over medium heat. Place burritos seam-side down and sear 1–2 minutes until golden, then turn and brown the other side 1–2 minutes to seal and add crispness.

Wrap each burrito in a sheet of foil or parchment for serving or storage. Let rest 2 minutes, then serve hot. Cut in half if desired to create burrito halves (16 halves).

To refrigerate: cool wrapped burritos to room temperature, then store in airtight container or wrapped in foil in the refrigerator for up to 4 days.

To freeze: wrap tightly in foil and place in a freezer bag for up to 3 months. Reheat from frozen by removing any outer plastic, keeping foil on, and baking at 350°F (175°C) for 25–30 minutes or until heated through. Alternatively, microwave (unwrapped or with vented foil removed) on high 2–4 minutes depending on power, flipping halfway, until hot.