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Loaded breakfast burritos stuffed with scrambled eggs, cheese, potatoes, and your choice of meat are a Southwestern family morning staple. High in protein and endlessly customizable, they're perfect for on-the-go mornings.
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Dice the russet potato into ½-inch cubes and sauté in the oil until golden brown and tender, about 8-10 minutes. Season with a pinch of salt and pepper during the last minute of cooking.
While the potatoes cook, crack the eggs into a bowl, add ½ tsp salt and ¼ tsp black pepper, and whisk thoroughly. Heat the remaining 1 tbsp vegetable oil in a nonstick pan over medium-low heat.
Pour the beaten eggs into the pan. Gently scramble, stirring continuously, until just set and still moist (about 3-4 minutes). Remove from heat promptly to avoid overcooking.
Warm the tortillas on a dry skillet or in the microwave for 20-30 seconds until pliable. Arrange on a clean surface.
To assemble, layer cooked potatoes, scrambled eggs, cooked sausage or bacon, and shredded cheddar cheese evenly among the tortillas. Roll tightly by folding in the sides, then rolling from the bottom up to secure the filling.
For a crispy finish, place each burrito seam-side down on a hot skillet for 1-2 minutes, pressing gently until lightly browned. Slice in half and serve immediately.
