Hearty make-ahead burritos filled with soft scrambled eggs, sausage, crispy roasted potatoes, and cheddar. Makes 10.
Yields10 ServingsPrep Time30 minsCook Time35 minsTotal Time1 hr 30 mins
Potatoes
1 ½lbsfrozen diced hash brown potatoes (680g)
2tbspolive oil
½tspsmoked paprika
½tspsalt
Eggs and Sausage
1lbbreakfast sausage (450g)
12large eggs
¼cupmilk
1tbspbutter
½tspsalt
¼tspblack pepper
Assembly
10large (10-inch) flour tortillas
2shredded cheddar or Mexican blend cheese (225g)
salsa or hot sauce, for serving
1
Roast the potatoes. Heat the oven to 425°F (220°C). Toss the hash browns with olive oil, paprika, and salt on a sheet pan. Roast 20–25 minutes, flipping once, until golden and crisp.
2
Cook the sausage. Brown the sausage in a large skillet over medium-high heat, breaking it into crumbles, 8–10 minutes. Drain and transfer to a plate.
3
Scramble the eggs. Whisk the eggs, milk, salt, and pepper. Melt the butter in the skillet over medium-low heat and cook the eggs, stirring gently, until just set but still glossy.
4
Cool the fillings. Spread the potatoes, sausage, and eggs on separate sheet pans and cool completely, about 20 minutes.
5
Warm the tortillas. Microwave the tortillas, wrapped in a damp towel, for 30 seconds so they are pliable.
6
Assemble. Sprinkle cheese down the center of each tortilla, then add eggs, potatoes, and sausage. Fold in the sides and roll up tightly.
7
Wrap and freeze. Wrap each burrito in foil or plastic wrap, place in a labeled freezer bag, and freeze up to 3 months.
Nutrition Facts
10 servings
Serving size
1 burrito
Amount per serving
Calories610
% Daily Value *
Total Fat33g43%
Saturated Fat 13g65%
Trans Fat 0g
Cholesterol280mg94%
Sodium1430mg63%
Total Carbohydrate48g18%
Dietary Fiber 3g11%
Total Sugars 2g
Protein27g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Potatoes
1 ½lbsfrozen diced hash brown potatoes (680g)
2tbspolive oil
½tspsmoked paprika
½tspsalt
Eggs and Sausage
1lbbreakfast sausage (450g)
12large eggs
¼cupmilk
1tbspbutter
½tspsalt
¼tspblack pepper
Assembly
10large (10-inch) flour tortillas
2shredded cheddar or Mexican blend cheese (225g)
salsa or hot sauce, for serving
Directions
1
Roast the potatoes. Heat the oven to 425°F (220°C). Toss the hash browns with olive oil, paprika, and salt on a sheet pan. Roast 20–25 minutes, flipping once, until golden and crisp.
2
Cook the sausage. Brown the sausage in a large skillet over medium-high heat, breaking it into crumbles, 8–10 minutes. Drain and transfer to a plate.
3
Scramble the eggs. Whisk the eggs, milk, salt, and pepper. Melt the butter in the skillet over medium-low heat and cook the eggs, stirring gently, until just set but still glossy.
4
Cool the fillings. Spread the potatoes, sausage, and eggs on separate sheet pans and cool completely, about 20 minutes.
5
Warm the tortillas. Microwave the tortillas, wrapped in a damp towel, for 30 seconds so they are pliable.
6
Assemble. Sprinkle cheese down the center of each tortilla, then add eggs, potatoes, and sausage. Fold in the sides and roll up tightly.
7
Wrap and freeze. Wrap each burrito in foil or plastic wrap, place in a labeled freezer bag, and freeze up to 3 months.
AuthorEmma food bloggerDifficultyIntermediate
