Ingredients:

  • large Russet potatoes (about 600g), peeled and diced into ½-inch cubes
  • tablespoons neutral cooking oil (like canola or sunflower)
  • lb (450g) bulk breakfast sausage (or black beans for veggie option)
  • medium yellow onion, finely diced
  • medium green bell pepper, finely diced
  • large eggs
  • ¼ cup (60ml) whole milk or half-and-half
  • ½ cups (170g) sharp cheddar cheese, freshly grated
  • teaspoon Kosher salt
  • ½ teaspoon black pepper
  • teaspoon smoked paprika
  • large (10-inch or burrito size) flour tortillas
  • Aluminum foil or parchment paper for wrapping

Instructions:

  1. Par-cook the diced potatoes (boil or steam) until just tender but still holding their shape. Drain thoroughly and set aside.
  2. In a large skillet, brown the sausage, breaking it up. Once cooked, drain off most of the excess fat. Add the diced onion and bell pepper and sauté until softened (about 5-7 minutes). Remove the sausage/veg mixture and set aside.
  3. Whisk the eggs, milk, salt, pepper, and smoked paprika in a bowl. Pour into the lightly oiled skillet over medium-low heat. Cook gently, stirring occasionally until the eggs are softly set but still slightly moist.
  4. Return the cooked sausage/veg mixture and the drained potatoes to the skillet with the eggs. Gently fold everything together until evenly distributed. Stir in the grated cheddar cheese until just melted. Remove from heat immediately.
  5. Warm the tortillas briefly (stacked in the microwave wrapped in a damp paper towel for 30 seconds, or quickly over a dry griddle) to ensure they are pliable.
  6. Lay a warmed tortilla flat. Place approximately ¾ cup of the filling mixture slightly below the centre line. Fold in the sides of the tortilla, then tightly roll from the bottom edge upwards, creating a snug parcel.
  7. Wrap each assembled burrito tightly in aluminum foil. Label clearly with the date.
  8. Place the wrapped burritos flat in the freezer until solid.