Breakfast Burritos

1 hr 15 minMakes 8 burritos

Hearty breakfast burritos filled with roasted potatoes, peppers, sausage, eggs, beans, and cheese, wrapped and ready to freeze.

prepPreheat oven to 400°F / 200°C
Vegetable or neutral oil (for roasting, plus more for cooking eggs)	Coat baking sheet with oil, arrange potatoes, onion, pepper, jalapeños & sausage in stripes	Coat with oil, season potatoes & peppers with salt & pepper	Roast 400°F / 200°C, 30 min	Remove sausage, stir potatoes & peppers, roast 5–10 min more	Scatter spinach on top, roast 5 min until wilted	Mix all roasted ingredients, scatter beans & return sausage	Place tortilla on foil, add 1/8 vegetables, salsa, eggs, cheese & fixings	Roll burrito tightly, fold sides then roll from bottom up	Wrap burrito in foil	Warm foil-wrapped burrito 350°F / 175°C, 5 min (to serve immediately)
2 large Yukon gold potatoes, diced small (about 1/2-inch cubes)
1 small red onion, chopped
1 large red bell pepper, diced
1 to 2 jalapeños, chopped small
225 g breakfast sausage, removed from casings and crumbled, or bacon
Kosher salt
Freshly ground black pepper
140 g baby spinach
420 ml black beans, drained and rinsed
12 large eggs	Whisk eggs with salt & pepper	Heat frying pan over medium-high, add oil & heat	Add eggs, cook 20–30 sec, then scramble until mostly set	Scrape eggs into bowl to finish cooking
8 burrito-sized flour tortillas
Salsa, homemade or prepared, to taste
170 g coarsely grated sharp cheddar or Monterey Jack
Pickled jalapeños (optional)
Fresh chopped cilantro, hot sauce, avocado or guacamole, sour cream, or other fixings (as needed)

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