Step 1: Make Those Crispy Potatoes

Dice potatoes into small, even cubes — about 1/2 inch. The smaller and more uniform, the crispier they’ll get.

Heat olive oil in a large skillet over medium-high heat.

Add potatoes in a single layer (work in batches if needed). Season with paprika, garlic powder, onion powder, salt, and pepper.

Cook for 12-15 minutes, stirring occasionally, until golden brown and crispy on the outside, tender inside. Don’t stir too much or they won’t crisp up.

Remove from heat and set aside.

Step 2: Cook Your Protein

If using bacon: Cook in a skillet until crispy, drain on paper towels, then crumble. Save that bacon grease for flavor or your arteries, your choice.

If using sausage: Brown it in a skillet, breaking it into crumbles with a wooden spoon, about 8-10 minutes. Drain excess grease.

If going vegetarian: Warm up those black beans and maybe add some cumin and chili powder for extra flavor.

Step 3: Scramble Perfect Eggs

In a bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.

In a large nonstick skillet, melt butter over medium-low heat. Yes, low. Slow scrambled eggs are creamy and perfect. Fast scrambled eggs are rubbery and sad.

Pour in egg mixture and let it sit for 30 seconds, then gently push and fold with a spatula. Keep folding gently until eggs are just set but still slightly wet. They’ll continue cooking from residual heat.

Remove from heat immediately. Overcooked eggs are the enemy of good breakfast burritos.

Step 4: Prep Your Assembly Station

Lay out all your components like you’re running a burrito assembly line: tortillas, eggs, potatoes, protein, cheese, beans, veggies.

Warm your tortillas for 15-20 seconds in the microwave wrapped in a damp paper towel, or quickly on a dry skillet. Warm tortillas are pliable and don’t tear. Cold tortillas are the devil.

Step 5: Build Your Burritos

Lay a tortilla flat on your work surface.

Down the center (not edge to edge), layer your fillings:

• Start with a sprinkle of cheese (it acts as glue)
• Add scrambled eggs (about 1/3 cup)
• Add potatoes (about 1/4 cup)
• Add your protein (bacon or sausage or beans)
• Add any extras (peppers, onions, jalapeños)
• Top with more cheese because cheese

Don’t overfill or you’ll have a burrito explosion situation. Less is more when it comes to wrapping success.

Step 6: Wrap Like a Pro

Fold the sides in first, about 2 inches on each side.

Fold the bottom up over the filling, tucking it tightly under the filling.

Roll forward, keeping it tight, until you have a beautiful burrito cylinder.

Place seam-side down. This is crucial for structural integrity.

Step 7: Seal the Deal (Optional)

For extra security and a crispy exterior, place burritos seam-side down in a hot skillet or griddle for 1-2 minutes per side. This seals them and gives them a gorgeous golden brown exterior.

Or wrap them and move straight to storage if you’re meal prepping.

Step 8: Storage and Reheating

For the fridge: Wrap individually in foil or plastic wrap. Store for up to 4 days.

For the freezer: Wrap each burrito tightly in plastic wrap, then in foil. Label with the date and contents. Store for up to 3 months.

To reheat from frozen: Remove foil, keep plastic wrap on (or wrap in a damp paper towel), microwave for 2-3 minutes, flipping halfway. Or remove all wrapping, wrap in a damp paper towel, and microwave for 3-4 minutes.

To reheat from refrigerated: Microwave for 1-2 minutes wrapped in a damp paper towel, or reheat in a 350°F oven for 15-20 minutes wrapped in foil.