Description
A freezer-friendly breakfast burrito recipe featuring crispy roasted Yukon Gold potatoes, scrambled eggs, bacon or sausage, and cheese. Perfect for batch cooking and quick weekday mornings.
Ingredients
Scale
- 3 large Yukon Gold potatoes (about 1.5 lbs / 680g), diced into half-inch cubes
- 3 tablespoons vegetable oil or avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 8 large eggs
- ¼ cup (60ml) milk
- 1.5 cups (170g) shredded sharp cheddar cheese
- 1 pound (450g) thick-cut bacon or breakfast sausage
- 1 medium yellow onion, diced
- ½ cup (120g) mild chunky salsa
- 8–10 large flour tortillas (10-inch)
- Optional: 1 can black beans (drained), 2 ripe avocados (diced), ¼ cup fresh cilantro (chopped)
Instructions
- Preheat oven to 425°F (220°C). Line two large sheet pans with parchment paper.
- Toss diced potatoes with oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on sheet pans.
- Roast potatoes for 20-25 minutes, flipping halfway, until golden and crispy.
- While potatoes roast, cook bacon or sausage in a large skillet over medium heat until crispy. Remove meat, leaving fat in pan.
- Sauté diced onion in the pan fat for 3-4 minutes until soft. Combine with cooked meat.
- Whisk eggs with milk, salt, and pepper. Scramble in a clean skillet over medium-low heat until just barely set. Remove from heat.
- Warm tortillas in microwave or dry skillet.
- Assemble burritos: Place filling (potatoes, cheese, eggs, meat/onion mix, salsa) on tortilla, leaving a 2-inch border.
- Fold bottom up, fold in sides, and roll tightly. Wrap securely in aluminum foil.
- For freezing: Flash-freeze wrapped burritos for 1 hour, then store in freezer bags for up to 3 months.
- To reheat: Unwrap foil, wrap in damp paper towel, and microwave on high for 2-3 minutes, flipping halfway.
Notes
Do not crowd the potatoes on the sheet pans to ensure they crisp up instead of steaming. Undercook the eggs slightly as they will continue to cook during reheating. Always warm tortillas before rolling to prevent cracking. Wrap burritos tightly to prevent freezer burn.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 22
Keywords: breakfast burritos, batch cooking, freezer meals, crispy potatoes, meal prep, easy breakfast, high protein breakfast