You can easily swap out the potatoes and beans for your own favorite fillings. Skip the salsa and add hot sauce instead; But do yourself a favor and buy the biggest tortillas you can find, this will make the burritos so much easier to wrap!
1 20-oz package hash brown potatoes, such as Simply Potatoes
1 (15-ounce) can black beans, drained and rinsed
18 large eggs
1 cup milk, whole or 2% work well
1 teaspoon kosher salt
1 cup jarred salsa
8 ounces grated cheddar cheese, about 2 cups
12 (8-inch) flour tortillas
1. Place a rack in the middle of the oven and heat to 375°F. Generously coat a rimmed baking sheet with cooking spray or oil. Spread the potatoes and beans on the prepped sheet in a single layer.
2. Bake the potatoes and beans for just 10 minutes — this preheats the pan and helps the eggs bake faster. Meanwhile, whisk the eggs, milk, and salt together in a large bowl or spouted measuring cup.
3. Carefully pour the eggs onto the baking sheet over the beans and potatoes. Spoon on the salsa on all (or half!) of the eggs. Sprinkle the whole thing with cheese. Bake until the frittata is puffed around the edges, golden in spots, and a knife inserted in the center comes out clean, 25 to 30 minutes. Cool completely before slicing.
4. To build the breakfast burritos: cut the frittata into 12 equal rectangles and wrap each in a flour tortilla. Individually wrap the burritos in foil for long term storage in the freezer or stack them tightly in an airtight container to keep in the fridge for up to a week.
5. To reheat the breakfast burritos: Microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.