Ingredients
Scale
- 8 large flour tortillas (store brand)
- 12 large eggs
- 1 lb bulk breakfast sausage or pork chorizo
- 2 large Russet potatoes, peeled and small-diced
- 1 cup shredded cheddar cheese
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- Optional: Hot sauce or salsa (for serving)
Instructions
- Start by peeling and dicing your Russet potatoes into small, half-inch cubes. Smaller cubes cook faster and fit better inside the tortillas. Crack all 12 eggs into a large bowl, season with salt and pepper, and whisk them vigorously until the yolks and whites are fully combined and slightly frothy.
- Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the diced potatoes and cook for about 8 to 10 minutes, stirring occasionally, until they are golden brown and fork-tender. Remove the potatoes from the pan and set them aside. In the same skillet, add the bulk sausage. Break it apart with a spatula and cook until browned and no longer pink. Drain any excess grease from the pan to prevent the burritos from becoming soggy later.
- Lower the heat to medium. Pour the whisked eggs directly into the skillet with the cooked sausage. Stir the eggs constantly with a spatula, folding them gently until they are just set but still slightly moist. Avoid overcooking the eggs, as they will dry out when you reheat the burritos later. Once the eggs are ready, stir the cooked potatoes back into the mixture and remove the skillet from the heat.
- Lay out the eight flour tortillas on a clean workspace. If the tortillas are stiff, microwave them for 20 seconds to make them pliable. Divide the egg, sausage, and potato mixture evenly among the tortillas, placing the filling in the center. Sprinkle a generous tablespoon of shredded cheese over the top of each mound. To fold, tuck in the sides of the tortilla and roll it tightly from the bottom up.
- Allow the burritos to cool completely to room temperature before wrapping them. This step is crucial to prevent steam from making the tortilla mushy. Wrap each burrito tightly in parchment paper or aluminum foil. Place the wrapped burritos in a large gallon-sized freezer bag, squeeze out the air, and store them in the freezer for up to three months.
- Cook Time: 30 minutes