Back to School Breakfast Burritos Kids Actually Reheat
Make-ahead breakfast burritos for busy school mornings: eggs, crispy-edged roasted potatoes, sausage (or not), and cheese wrapped in burrito-size tortillas so they freeze and reheat well.
Equipment
- Rimmed sheet pan
- Parchment paper or foil
- Large skillet
- Mixing bowl
- Spatula
- Slotted spoon
- Microwave
- Freezer bag
Ingredients
- 4 large flour tortillas (burrito-size) about 10-inch / 25 cm
- 300 g Yukon gold or red potatoes cut into 1 cm / 1/2-inch dice (about 10 oz); frozen diced hash browns can substitute
- 15 ml olive oil 1 Tbsp
- 3 g kosher salt 1/2 tsp, plus more to taste
- 1 g black pepper 1/4 tsp
- 2 g chili powder 1 tsp (or taco seasoning, same amount)
- 225 g breakfast sausage 8 oz; casings removed if links (plant-based breakfast sausage works too)
- 150 g bell pepper about 1 medium, diced
- 80 g yellow onion about 1/2 medium, diced
- 8 eggs large
- 120 g shredded sharp cheddar about 1 cup packed (Monterey Jack also works)
- 60 g canned diced green chiles drained; optional (about 1/4 cup)
Instructions
- Heat the oven to 220°C / 425°F with a rack in the middle. Line a rimmed sheet pan with parchment (or foil).
- Roast the potatoes: Toss diced potatoes with olive oil, kosher salt, black pepper, and chili powder. Spread on the sheet pan in a single layer.
- Roast until browned at the edges, 18–25 minutes, stirring once halfway through. Potatoes should look dry and a little crisp, not steamy.
- While potatoes roast, cook the sausage: Heat a large skillet over medium-high heat. Add sausage, break it up, and cook until browned and no pink remains, 5–8 minutes. Transfer to a bowl with a slotted spoon.
- Sauté the vegetables: In the same skillet (leave about 1 tablespoon fat; pour off excess), cook onion and bell pepper with a pinch of salt until softened, 3–5 minutes. Stir in drained green chiles (if using) for about 30 seconds.
- Scramble the eggs gently: Lower heat to medium-low. Beat eggs with a pinch of salt, add to the skillet, and stir with a spatula until just set and still a little glossy, 3–5 minutes (don’t overcook).
- Combine and cool: Stir sausage and roasted potatoes into the eggs. Spread mixture out on a plate or sheet pan and cool 10–15 minutes so it stops steaming.
- Warm tortillas briefly: Microwave tortillas 20–30 seconds, covered with a damp paper towel, so they bend without cracking.
- Assemble: Lay out tortillas. Sprinkle about 30 g (about 1/4 cup) cheddar down the center of each, then add a quarter of the egg-potato filling, keeping it in a tight log.
- Roll burrito-style: Fold sides in, then roll up firmly to avoid air pockets.
- Wrap for the freezer: Wrap each burrito in parchment paper or foil and place into a freezer bag. Label with the date.
- Freeze flat: Freeze in a single layer until solid (about 2–3 hours), then stack.
Nutrition
Calories: 560kcalCarbohydrates: 47gProtein: 29gFat: 29gSaturated Fat: 11gCholesterol: 385mgSodium: 980mgPotassium: 820mgFiber: 4gSugar: 4gVitamin A: 650IUVitamin C: 45mgCalcium: 260mgIron: 4.5mg
Tried this recipe?Let us know how it was!
