Ingredients:

  • 2 tbsp Olive Oil (or 30 ml, any high heat cooking oil)
  • 1 cup Diced Yellow Onion (150 g, finely diced)
  • 4 cups Russet or Yukon Gold Potatoes, peeled and diced (approx. 700 g)
  • 1 tsp Smoked Paprika (5 ml)
  • 1/2 tsp Dried Oregano (2.5 ml)
  • Salt and Black Pepper, to taste
  • 1 lb Bulk Breakfast Sausage (450 g, or Italian sausage, casing removed)
  • 12 Large Eggs
  • 1/4 cup Milk or Heavy Cream (60 ml)
  • 2 cups Sharp Cheddar Cheese, grated (225 g)
  • 8 Large Burrito-Sized Flour Tortillas (10–12 inch)
  • 1-2 tbsp Hot Sauce, optional (15-30 ml, for mixing into filling)

Instructions:

  1. Sauté Aromatics: Heat oil in the large skillet over medium-high heat. Add the diced onions and cook until softened (3–4 minutes).
  2. Cook Potatoes: Add the diced potatoes, smoked paprika, oregano, salt, and pepper. Toss to coat. Reduce heat to medium, cover, and cook for 8–10 minutes, stirring occasionally until potatoes are tender but still hold their shape.
  3. Brown: Remove the lid and increase heat slightly. Cook until the potatoes have crispy, golden-brown edges (3–5 minutes). Remove potatoes from the pan and set aside in a large mixing bowl.
  4. Cook Sausage: Add the sausage to the same skillet. Break it up and cook thoroughly until well-browned (6–8 minutes). Crucially, drain off all excess fat. Add the drained sausage to the potato mixture.
  5. Scramble Eggs: Whisk the 12 eggs vigorously with the milk/cream, salt, and pepper. Pour into the skillet (add a touch more oil if needed). Scramble over medium heat until slightly drier than usual (this prevents sogginess when freezing). Add the cooked eggs to the potato and sausage mixture.
  6. Cool the Filling: Gently fold in the grated cheddar cheese and optional hot sauce. Spread the entire mixture onto a large baking tray and allow it to cool completely (about 30 minutes) before assembly. Do not wrap hot filling.
  7. Warm Tortillas: Stack the 8 tortillas and microwave them briefly (30–45 seconds) wrapped in a damp paper towel to make them pliable.
  8. Layer the Filling: Place 1/8th of the filling mixture down the centre of each tortilla. Layer the cheese and eggs first, then the potatoes and meat, to create a barrier.
  9. Fold and Roll: Fold the sides of the tortilla inward (like an envelope), then firmly roll from the bottom edge upward. Ensure the roll is tight.
  10. Wrap for Freezing: Wrap each burrito tightly first in a piece of parchment or wax paper. Then, wrap tightly in a final layer of heavy-duty aluminium foil.
  11. Store: Place the wrapped burritos into a freezer bag (labeled with the date) and freeze flat for up to 3 months.
  12. Place the foil-wrapped burrito directly onto a cooler part of the grill or embers. Turn frequently for 15–20 minutes until heated through.
  13. Unwrap the foil (leaving the parchment paper wrap). Place in a dry skillet over medium-low heat, turning every 5 minutes, until hot throughout (10–15 minutes).