Makes 14 burritos

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24 eggs

½ cup whole milk

Salt + pepper

1½ cups shredded cheddar

2 packs bacon

2 lb breakfast sausage

1 lb Black Forest ham, chopped

~24 oz frozen tater tots

1 bunch scallions, sliced

14 large 12” tortillas

Butter/oil + paprika

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1. Heat oven to 425°F.

2. Lay 1 pack bacon on a parchment-lined sheet pan, cover with parchment and stack a second sheet pan on top.

3. Lay the second pack of bacon on the top pan and bake until crisp.

4. On another rack, bake tots 15–20 min, or until golden and crispy.

5. Whisk eggs with milk, salt + pepper.

6. Heat a large skillet with a little butter or oil.

7. Add eggs and cook over medium heat, stirring constantly to keep them soft and fluffy.

8. When just set, sprinkle cheddar evenly over the top, cover and let melt.

9. Slide onto a cutting board and cut into 14 portions.

10. In the same skillet, cook sausage with a little oil and paprika, breaking it up as it browns.

11. Remove, then add chopped ham and cook briefly until hot and lightly browned.

12. Lightly spritz each tortilla with a little water to make it more pliable!

13. Heat a little oil in the skillet and place each burrito seam-side down first, then turn to lightly crisp and seal all sides.

14. Wrap individually in parchment, then place in freezer bags.

15. Microwave from frozen in the parchment until piping hot, flipping halfway through.

16. Finish in a skillet or air fryer if you want it extra crispy.