Breakfast Burritos

• servings: 16
• active time: 1 hour
• total time: 1 hour

Ingredients

16 XL flour tortillas

4 XL russet potatoes

1 lb bacon

1 lb breakfast sausage

18 eggs

16 oz Colby Jack cheese, shredded

1 tsp baking powder

1 tsp paprika

Salt and pepper

Directions

Dice the russets into ½-inch cubes. Add to a pot of salted water and parboil for about 5-6 minutes, until just barely tender. Drain well.

Cook bacon in oven until crispy. Drain and crumble. Reserve some fat for next step.

Toss the parboiled potatoes with a drizzle of oil or the bacon fat, baking powder, paprika, salt, and pepper. Spread them out on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, flipping halfway through, until golden and crispy.

Cook the sausage, breaking it up with a spatula, until browned and cooked through. Drain excess fat and combine the meats.

Crack all 18 eggs into a large bowl, season with salt and pepper, and whisk. Scramble them gently in a large nonstick pan over medium-low heat until just set. We want them soft and glossy here, not crumbly.

Lay out all 16 tortillas. Evenly divide the roasted potatoes, sausage, bacon, eggs, and shredded cheese across them.

Fold the sides in and roll tightly into burritos. Sear on a hot surface to help them hold their shape. Wrap each in parchment paper (and foil if freezing long-term).

Reheat from fridge: microwave in the parchment paper 1½–2 minutes.

Reheat from freezer: microwave 3-4 minutes or thaw in fridge overnight.

Notes

From Substack