Ingredients
1/4 cup milk
1 cup shredded cheddar cheese
4 large flour tortillas
2 large potatoes, peeled and diced
1 tablespoon olive oil
Salt and pepper to taste
6 large eggs
1/2 cup salsa (optional)
1/4 cup chopped green onions (optional)
1/2 cup cooked bacon or sausage, crumbled (optional)
1 avocado, sliced (optional)
Instructions
Roast the Potatoes:
Preheat your oven to 425°F (220°C).
Toss the diced potatoes with olive oil, salt, and pepper.
Spread the potatoes evenly on a baking sheet.
Roast for 20-25 minutes, stirring halfway through, until the potatoes are golden and crispy.
Scramble the Eggs:
In a medium bowl, whisk together the eggs and milk.
Pour the egg mixture into a non-stick skillet over medium heat.
Cook, stirring frequently, until the eggs are fully scrambled and set. Remove from heat.
Assemble the Burritos:
Warm the tortillas in the microwave or on a skillet until pliable.
Lay each tortilla flat and place a portion of the roasted potatoes in the center.
Add a portion of scrambled eggs on top of the potatoes.
Sprinkle with shredded cheddar cheese.
Add optional ingredients like salsa, green onions, crumbled bacon or sausage, and avocado slices.
Roll the Burritos:
Fold the sides of the tortilla over the filling.
Roll from the bottom up, tightly enclosing the filling.
Optional: Crisp the Burritos:
For a crispy exterior, heat the rolled burritos in a skillet over medium heat.
Cook for 1-2 minutes per side until golden brown and the cheese is melted.
Enjoy.