all you need:

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8 large burrito-size flour tortillas

1 lb breakfast sausage (I used turkey sausage)

1½ lb potatoes, small diced

12 eggs

2 tablespoons milk

2 cups shredded cheddar

1 tbsp olive or avocado oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Kosher salt

Black pepper

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instructions:

1. Heat oven to 425°F.

2. Toss potatoes with oil, garlic powder, paprika, salt and pepper. Roast 25-30 minutes, tossing halfway. I made the mistake of using foil, don’t do that. Just roast directly on the pan or on parchment.

3. Brown sausage in a large skillet. Remove.

4. Whisk eggs with milk, salt and pepper. Add to skillet and scramble slightly softer than you’d normally eat them so they don’t overcook in the burrito when reheated.

5. Let everything cool for 10 minutes before assembling. This keeps the burritos from steaming themselves into oblivion.

6. Divide sausage, potatoes, eggs and cheese between tortillas.

7. Roll tightly. Additional steps for over achievers are to sear in a hot pan and roll in parchment paper.

For the freezer: wrap individually and freeze. To reheat, microwave from frozen (still in parchment) for about 2–3 minutes, then remove parchment and skillet/air fryer for a crisp exterior.

For the fridge: wrap individually. To reheat, microwave for 60-90 seconds and then crisp or air fry in a hot pan.

If you want to pack some more nutrients in here, consider bell peppers, onions, and/or spinach.