Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 4 cups frozen cubed hash brown potatoes
- 8 large eggs
- 1/2 cup whole milk
- 2 cups shredded cheddar cheese
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Sliced jalapeños or hot sauce
Instructions
- Step 1: Roast the Potatoes and Vegetables: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. Spread the frozen cubed potatoes, diced bell pepper, and onions across the pan. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss everything directly on the pan until evenly coated. Spread the mixture into a single layer and roast for 15 to 20 minutes until the potatoes are golden and tender.
- Step 2: Prepare and Bake the Eggs: While the vegetables roast, whisk the eggs and milk together in a bowl until smooth. Season with a pinch of salt and pepper. Slide the sheet pan out of the oven and push the potato mixture to one side, or simply pour the egg mixture over the top if you prefer a scrambled “sheet” style. Alternatively, you can use a second smaller sheet pan for the eggs. Bake for an additional 8 to 10 minutes until the eggs are set. Remove from the oven and let everything cool slightly.
- Step 3: Assemble the Burritos: Lay out your flour tortillas on a clean workspace. To keep them pliable, you can microwave the stack for 20 seconds. Place a generous portion of the roasted potato and egg mixture in the center of each tortilla. Top with a heavy sprinkling of shredded cheddar cheese. If you like heat, add your jalapeños or a dash of hot sauce now. Fold in the sides of the tortilla and roll it up tightly from the bottom.
- Step 4: Wrap and Freeze: Allow the burritos to cool completely to room temperature before freezing; this prevents the tortillas from becoming gummy. Wrap each finished burrito tightly in aluminum foil or plastic wrap. Place the wrapped burritos into a large gallon-sized freezer bag. Squeeze out as much air as possible before sealing and labeling the bag with the date.
- Cook Time: 45 minutes