Breakfast Burritos

Instructions

1. 01

   Heat a large skillet or cast-iron skillet over medium-high heat. Add the potatoes and onion, drizzle with 1.5 tablespoons olive oil, and season with the Italian seasoning, sea salt, and chili powder. Brown for 3-4 minutes without stirring too often, then reduce the heat to medium-low, cover, and cook for 10-15 minutes, stirring occasionally, until a fork slides easily into a potato cube. Covering the pan traps steam so the potatoes cook through without burning the outside.

2. 02

   Meanwhile, cook the sausage in a separate skillet over medium-high heat. Break it into small crumbles with a spatula and stir in the maple syrup. Cook for 6-8 minutes, until no pink remains and the edges look lightly caramelized from the syrup. Remove from the pan and set aside; the maple syrup can burn if left over high heat too long, so keep an eye on it once it's mostly cooked.

3. 03

   Add the eggs and milk to a large bowl and whisk together until no streaks of white remain. Add the salt and whisk again. Whisking in the milk first helps keep the eggs tender instead of rubbery once they hit the hot pan.

4. 04

   Wipe out the skillet used for the sausage and set it over medium-high heat. Add 1 tablespoon olive oil, and once it's shimmering and fragrant (about 30 seconds), pour in the egg mixture. A pan that's not hot enough yet will make the eggs stick and cook unevenly.

5. 05

   Let the eggs set for about 30 seconds around the edges of the pan, then use a spatula to fold them toward the center as they cook. Keep gently folding, without fully scrambling, for 2-3 minutes. Add the cheese and continue folding until the eggs are just set with no visible liquid egg remaining, then remove from the heat immediately — carryover heat will keep cooking them, and pulling them slightly underdone here prevents rubbery eggs after reheating later.

6. 06

   Lay the tortillas on a clean, flat surface. Warm each one for 10-15 seconds in the microwave if it feels stiff, since a cold tortilla is more likely to crack when rolled. Layer the eggs, potatoes, sausage, and cheese down the center of each tortilla, keeping the wetter fillings away from the edges, then fold in the sides and roll tightly away from you.

7. 07

   Serve immediately, or let the burritos cool for 15-20 minutes before storing. Refrigerate in an airtight container for up to 4 days, or wrap each burrito tightly in foil with no air pockets and freeze in a zip-top bag for up to 3 months.