Loaded Breakfast Burritos

Ingredients

Instructions

0 of 7 steps complete

1. 1Cook the sausage or bacon in a large skillet over medium-high heat, breaking sausage into crumbles, until browned and pork sausage reaches 160°F, about 8 minutes. Transfer to a plate and leave the rendered fat in the pan.
2. 2Add the oil and the frozen potatoes to that fat and cook 8–10 minutes, flipping once and pressing lightly, until deeply golden and crisp. Season with salt and add them to the plate with the sausage.
3. 3Whisk the eggs with the milk and a small pinch of salt until fully blended and slightly frothy. Melt the butter in the wiped skillet over medium-low heat, pour in the eggs, and stir slowly and constantly for 3–4 minutes until they form small, glossy, soft curds that still look slightly wet — they finish cooking inside the burrito.
4. 4Warm the tortillas until pliable (20 seconds per side in a dry skillet, or 30 seconds wrapped in a damp paper towel in the microwave). A cold tortilla cracks the moment you try to roll it.
5. 5Build each burrito down the center of a tortilla: eggs, potatoes, sausage, salsa, cilantro, cheese and sour cream, keeping the filling within an inch of the edges and leaving the ends clear.
6. 6Fold the bottom up over the filling and tuck it tight, fold both sides inward, then roll away from you into a snug cylinder. Rest seam-side down for 2 minutes — it holds without a toothpick.
7. 7For a crisp diner-style finish, sear the burritos seam-side down in a dry skillet over medium heat for 1–2 minutes per side until golden. Wrap individually in foil and freeze up to 2 months; reheat from frozen at 375°F for 15–18 minutes.