Bacon, Egg, Cheese & Potato Breakfast Burritos

1. Preheat the oven to 425°F (220°C).
2. Toss the diced russet potatoes with the olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.
3. Spread onto a parchment-lined baking sheet in an even layer. Roast for 25–30 minutes, stirring halfway through, until golden brown, crisp around the edges, and tender.
4. While the potatoes roast, cook the bacon, if needed, and shred the cheddar cheese.
5. Whisk together the eggs, milk (if using), the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.
6. Melt the butter in a large nonstick skillet over medium-low heat. Pour in the eggs and gently stir until just set and still slightly glossy, about 4-5 minutes. Remove from the heat, the eggs will continue cooking slightly from the residual heat.
7. Warm the flour tortillas for 15–20 seconds in the microwave or briefly in a dry skillet. This makes them easier to roll without tearing.
8. Divide the following evenly among the tortillas:
   • Roasted Russet Potatoes
   • Scrambled Eggs
   • Chopped Bacon
   • Shredded Cheddar Cheese

6. Fold in the sides of each tortilla, then roll tightly into a burrito. Serve immediately or place the burritos seam-side down in a dry skillet over medium heat for 1–2 minutes per side, until lightly golden.

Tips & Tricks

• Warm the tortillas before rolling to help prevent cracking.
• Cook the scrambled eggs just until set to keep them tender after reheating.
• Avoid overfilling the tortillas. About 1 cup of filling per burrito makes them easier to roll tightly and less likely to burst during reheating.
• For an extra crispy exterior, toast assembled burritos in a dry skillet for 1–2 minutes per side.

Time-Saving Tip

Already have roasted potatoes? Skip Step 1 and use 3 cups roasted Russet Potatoes (about 450 g / 1 lb). Reheat them in a skillet over medium heat for 4–5 minutes until warmed through and lightly crisp before assembling the burritos. Leftover roasted potatoes from another meal work perfectly and reduce the total recipe time to about 30 minutes.

Make-Ahead & Storage Tips

These breakfast burritos are perfect for meal prep.

Once the filling ingredients are prepared, spread them (potatoes, eggs, and bacon) in a shallow layer on a baking sheet or large plate and let cool for 10–15 minutes. Assemble and wrap the burritos, then refrigerate or freeze promptly. Do not leave cooked ingredients or assembled burritos at room temperature for more than 2 hours.

Refrigerate

Wrap each burrito tightly in parchment paper or foil and store in an airtight container or resealable bag for up to 4 days.

Freeze

Wrap each burrito tightly in parchment paper or foil, then place in a freezer-safe bag or airtight container. Freeze for up to 3 months for the best texture and flavor.

To Reheat:

From Refrigerated

Remove any foil before microwaving. Place the burrito on a microwave-safe plate and microwave on High for 1–2 minutes, turning halfway through, until the center reaches 165°F (74°C).

From Frozen

Remove any foil before microwaving. Microwave on 50% power for 3–4 minutes, then continue heating in 30-second intervals until the center reaches 165°F (74°C). For a crispier tortilla, finish the reheated burrito in a dry skillet over medium heat for 1–2 minutes per side, or heat it in a 375°F (190°C) air fryer or oven for 5–8 minutes.