Toast & Savory
Loaded Breakfast Burrito
Fluffy eggs, crispy potatoes, cheese and salsa rolled up tight. Make a batch and freeze for grab-and-go mornings.
Ingredients
- 2 cups frozen diced hash brown potatoes
- 2 tablespoons oil
- 6 large eggs, beaten
- Salt and pepper
- 1 cup (115g) shredded cheddar
- 4 large flour tortillas
- 1/2 cup salsa
- Hot sauce and avocado, optional
Method
- Crisp the potatoes in the oil over medium-high heat, 8–10 minutes; season and set aside.
- Lower the heat to medium, add the eggs to the same pan and scramble softly until just set.
- Warm the tortillas so they roll without cracking.
- Layer eggs, potatoes, cheese and salsa down the center of each tortilla.
- Fold in the sides, then roll up tightly into a burrito.
- Eat now, or sear seam-side down in a dry pan for a crisp finish.
Cook's notes
- To freeze: wrap each cooled burrito in foil; reheat from frozen at 350°F for ~25 min.
- Keep fillings dry-ish so the tortilla doesn't go soggy.
- Add cooked sausage, bacon or black beans to bulk them up.
More breakfast ideas
Pancakes & Waffles
Fluffy Buttermilk Pancakes
Tall, cloud-soft pancakes with crisp golden edges. The buttermilk and a rested batter do all the heavy lifting.
Sweet Mornings
Classic French Toast
Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
Eggs
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.