We love breakfast burritos in the Muscarella household. Here, we present our favorite version, which is endlessly riffable (we often add whatever leftovers are in the fridge), so we encourage you to make yours yours. These burritos also freeze surprisingly well, so make a big batch so you’ll always have a quick, readymade breakfast on hand.
Don’t skip the cheese and salsa if you plan to freeze any. These ingredients will keep the burritos moist when reheating.
The recipe is easy to scale up or down, though making 8 is as easy as making 2 so we like to make a big batch and store the leftovers in the freezer. Just pop one in the oven for an easy weekday breakfast (or dinner!) on those days you could use a layup.
Recipe: Big Batch of Breakfast Burritos
8 large flour tortillas
10 large eggs
2 medium russet potatoes, diced into roughly ½-inch cubes
Kosher salt and freshly ground black pepper
One 16-ounce package Smoking Goose Fresh Mexican Chorizo (or 1 pound of your favorite sausage)
2 cups grated sharp cheddar cheese
1 cup hatch green chile salsa
3 tablespoons olive oil
black beans, mushrooms, spinach, bacon, sauteed onions and peppers, your favorite cheese, last night’s leftovers
The Field Method for Cast Iron Care
Cook the potatoes in boiling water along with a generous pinch of salt until they’re tender when pierced with a fork, about 5 to 7 minutes. Drain and set aside.
In a No.12 Field Skillet, heat the olive oil over medium heat. Add the potatoes in a single layer and season with salt and pepper. (If you are using a smaller skillet and the potatoes don’t fit in a single layer, you can cook them in two batches). Cook over medium heat, stirring every few minutes, until the potatoes are golden brown all over, about 15 minutes. (Check out our cast iron home fries recipe for variations and more detail.)
While the potatoes are cooking, heat a No.10 Field Skillet over medium heat. Break the chorizo into small pieces and add to the skillet. Cook until browned, about 5 minutes. Transfer the cooked sausage to a plate, leaving a few tablespoons of fat behind for cooking the eggs. (If you only have one Field skillet, you can do this step after the potatoes are done.)
At this point, we recommend warming the tortillas so that they are super pliable before making your burritos. We throw ours into a covered No.8 Field Skillet and keep them warm in a low oven while we cook the rest of the ingredients. You can also heat them directly on your burner.
Crack the eggs into a large mixing bowl and beat. Heat the leftover sausage fat over low heat, add the eggs and cook slowly, continuously scraping the eggs from the bottom of the pan with a flat spatula until they are no longer runny (check out our scrambled eggs primer here).
Assemble the burritos: If you have room on your counter, lay all the tortillas out at once. For any burritos you plan to freeze, tear a square of aluminum foil for each burrito and lay the tortilla on top. Sprinkle cheese on the bottom of each tortilla, using about half of the cheese. Layer in your cooked ingredients in a small pile: eggs, potatoes, chorizo. Add about 2 tablespoons of salsa to the top of the ingredients. Sprinkle the remaining cheese on top. Wrap each burrito by folding in each side, then rolling from front to back.
To freeze the burritos: Wrap the burrito tightly in a square of aluminum foil. Store in the freezer in a ziploc bag.
Reheating instructions: Place the frozen burritos (still wrapped in foil) in a 375°F oven for 30-40 minutes, checking to make sure it’s warmed through before eating. Or remove the foil and wrap the burritos in paper towels, then microwave for 5 to 6 minutes, checking about halfway, as microwave times vary.