Ingredients
Scale
- 8 large flour tortillas (burrito size)
- 4 large Russet potatoes, peeled and cubed into 1/2 inch pieces
- 10 large eggs
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup milk or heavy cream
- Salt and black pepper to taste
- Optional: Sliced jalapeños or canned green chiles
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed potatoes onto a large rimmed sheet pan. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to coat every piece evenly. Spread the potatoes in a single layer. Roast for 25–30 minutes, tossing halfway through, until they are golden brown and crispy on the outside and tender on the inside.
- While the potatoes roast, whisk the eggs and milk together in a large bowl with a pinch of salt and pepper. Heat a non-stick skillet over medium heat with a small knob of butter or a spray of oil. Pour in the egg mixture and cook, stirring gently, until they are just set but still slightly moist. Do not overcook them, as they will cook further when reheated later.
- This is the most important step for freezer burritos. Transfer the roasted potatoes and scrambled eggs to a large bowl or separate plates and let them cool to room temperature. If you wrap the burritos while the filling is hot, the steam will get trapped and make the tortillas soggy when you freeze and reheat them.
- Lay out a flour tortilla. In the center, place a generous spoonful of roasted potatoes, followed by a portion of scrambled eggs. Top with about 1/4 cup of shredded cheddar cheese and any optional extras like green chiles. Fold in the sides of the tortilla and roll it up tightly from the bottom to create a sealed log.
- Wrap each individual burrito tightly in parchment paper or heavy-duty aluminum foil. Place all the wrapped burritos into a large gallon-sized freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date and contents. These will stay fresh in the freezer for up to three months.
- Cook Time: 55 minutes