Egg & Potato Breakfast Burritos

Let’s make it

1. Place the potatoes in a saucepan and cover with water. Bring to a boil and simmer for 7–8 minutes, until nearly tender. Drain well.
2. Heat the oil in a large skillet over medium-high heat. Add the drained potatoes, ¼ teaspoon salt, and pepper. Cook for 8–10 minutes, turning occasionally, until golden.
3. Warm the beans in a small saucepan with 2 tablespoons water for 3–4 minutes, then drain any excess water.
4. Whisk the eggs, milk, and remaining salt. Melt the butter in another skillet over medium-low heat. Add the eggs and stir gently until fully set.
5. Warm the tortillas briefly in a dry skillet. Divide the potatoes, eggs, beans, cheese, and salsa among the centers.
6. Fold in the sides of each tortilla and roll tightly from the bottom. Place seam-side down in a dry skillet for 1 minute to seal, then serve.

Storing & reheating

Refrigerate wrapped burritos within 2 hours for up to 3 days. Reheat the center to 165°F before serving.