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2 tablespoons olive or avocado oil, divided

1 ½ pounds russet potatoes, peeled and diced into ½-inch cubes

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(about 2 medium)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon chili powder

12 large eggs, beaten (can sub egg substitute, like Just Egg)

⅓ cup finely chopped chives

6 burrito sized tortillas (I used Siete cassava burrito sized tortillas)

7oz pre-cooked breakfast sausage (I used Applegate chicken and maple

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sausage), chopped (optional)

1 cup shredded cheddar cheese (or dairy-free cheese or omit if desired)

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1. Preheat the oven to 425F. Line a large sheet pan with parchment paper.

2. Add 1 tablespoon of the oil, the diced potatoes, garlic powder, onion powder, oregano, salt, black pepper, and chili powder to a mixing bowl. Toss to coat the potatoes, then transfer to the sheet pan in a single layer. Bake until golden on the outsides and fork tender, 24 to 30 minutes.

3. Heat the remaining tablespoon of oil over low heat in a large skillet. Add the beaten eggs and cook, stirring constantly, until the

   scrambled eggs are fluffy and fully cooked, about 5 minutes. Stir in the chopped chives. Remove the skillet from the heat and set aside.

4. Warm the tortillas (I microwave one at a time for 30 seconds) and place each one on a sheet of aluminum foil or parchment. Evenly divide

   the breakfast sausage, shredded cheddar, potatoes, and scrambled eggs among the 6 tortillas.

5. Carefully roll each tortilla into a tight burrito shape, then immediately wrap in foil or parchment to prevent breakage. Refrigerate for up

to 3 days or freezer for up to one month.