Ingredients:

  • 1 lb (450 g) russet or Yukon Gold potatoes, peeled and diced into 1/2-inch (1.2 cm) cubes
  • 1 tbsp (15 ml) vegetable or canola oil
  • 1 small yellow onion, diced (about 3/4 cup / 120 g)
  • 1 red bell pepper, diced (about 1 cup / 150 g)
  • 1/2 tsp (2.5 g) kosher salt, divided
  • 1/4 tsp (0.5 g) black pepper
  • 12 oz (340 g) breakfast sausage, removed from casing and crumbled (or 8 oz cooked bacon, chopped; or 2 cups canned black beans, drained & rinsed)
  • 1 tsp (2 g) ground cumin (if using beans)
  • 1/4 tsp (1 g) smoked paprika (optional — for sausage or beans)
  • 12 large eggs
  • 1/4 cup (60 ml) whole milk or half-and-half (optional)
  • 1/2 tsp (3 g) kosher salt
  • 1/4 tsp (0.5 g) black pepper
  • 2 cups (200 g) shredded cheddar or Monterey Jack cheese
  • 8 large flour tortillas, 10–12-inch (25–30 cm) burrito-size
  • 1/2 cup (120 g) salsa or pico de gallo (optional)
  • 1/3 cup (80 g) sour cream or Greek yogurt (optional)
  • 1/4 cup (10 g) chopped fresh cilantro (optional)
  • 8 pieces of foil (8 x 10 inch / 20 x 25 cm) and plastic wrap (for airtight freeze)

Instructions:

  1. Prepare potatoes: parboil or steam potatoes 5–7 minutes until just fork-tender OR dice small and cook directly in skillet.
  2. Heat 1 tbsp oil in a large skillet over medium-high; add potatoes and cook 8–10 minutes until golden, turning occasionally.
  3. Add diced onion and red bell pepper; season with 1/4 tsp salt and 1/4 tsp black pepper; cook 4–6 minutes until softened and slightly caramelized. Transfer to a plate to cool.
  4. Cook protein in the same skillet: brown sausage 6–8 minutes, or cook bacon until crisp then chop, or warm black beans with 1 tsp cumin and 1/4 tsp smoked paprika until fragrant.
  5. Combine cooked protein with cooled potatoes and vegetables; taste and adjust salt and pepper as needed.
  6. Whisk eggs with 1/4 cup milk (optional), 1/4 tsp salt and 1/4 tsp black pepper. Reduce skillet heat to medium-low, add butter or oil, pour eggs and gently scramble until soft-set; remove from heat and cool slightly.
  7. Warm tortillas briefly (10–15 seconds per side in a dry skillet or 20–30 seconds in the microwave wrapped in a damp paper towel) to make them pliable.
  8. Assemble each burrito: on a warmed tortilla place about 3/4 cup (180 g) potato+protein filling, about 3/4 cup scrambled eggs, and 1/4 cup shredded cheese; add salsa or a dollop of sour cream and cilantro if using.
  9. Fold short sides over the filling, then roll tightly to enclose. Keep rolls tight to minimize air pockets.
  10. Wrap each burrito tightly in plastic wrap and then in foil. Label with date.
  11. Freeze seam-side down in a single layer until firm (about 2 hours), then transfer to a freezer bag or airtight container. Use within 2–3 months for best quality.
  12. Reheat from frozen: Microwave - unwrap foil, remove plastic if not microwave-safe, microwave 1–1.5 minutes, flip, then 1–1.5 more minutes until internal temp is 165°F (74°C). Oven - preheat 400°F (200°C), bake foil-wrapped 25–30 minutes from frozen (unwrap last 5 minutes to brown). For a crisp finish, sear 1–2 minutes per side in a hot skillet after microwaving.