Breakfast Burrito Recipe (Make-Ahead or Fresh)

Instructions

1. 01

   Heat a large skillet or cast-iron skillet over medium/high heat. Add the potatoes and onion to the skillet. Coat with olive oil and season with Italian seasoning, sea salt, and chili powder. Brown the potatoes over high heat for 3-4 minutes. Turn the heat to medium/low and cover. Cook until fork-tender, about 10-15 minutes.

2. 02

   Cook the sausage in a separate skillet over medium/high heat. Break the pork up and add the maple syrup. Cook until the sausage is fully cooked. Remove from the pan and set aside.

3. 03

   Add eggs and milk to a large bowl and whisk together. Add salt and whisk again.

4. 04

   Heat the same skillet used for the sausage over medium/high heat. Add olive oil to the pan, and once the oil is fragrant, pour the egg mixture into the pan.

5. 05

   Allow eggs to partially set around the edges of the pan, and then fold eggs toward the center of the pan as they cook. Keep folding eggs without fully flipping for 2-3 minutes. Add the cheese, and continue to fold the eggs until fully cooked. Remove from heat.

6. 06

   Lay the tortillas out on a clean, flat surface and evenly distribute the potatoes, egg, sausage, and cheese to the middle of each tortilla. Tightly roll each burrito.

7. 07

   Store in the refrigerator for 2-3 days, or wrap the burritos in tin foil and freeze for up to 3 months.