Cook the potatoes: Preheat the oven to 375F. Line a rimmed baking sheet with parchment paper. Add the diced potatoes and bell pepper to the sheet pan, then drizzle with oil. Add the smoked paprika, garlic powder, onion powder, salt and pepper, then use your hands to toss until the potatoes and peppers are coated in oil and spices. Spread the potatoes and peppers into a single layer on the baking sheet, then bake in the preheated oven for 30 minutes, stirring halfway through. You can begin cooking the soy chorizo while the potatoes are in the oven.

Cook the soy chorizo: Heat a large skillet over medium and add a small splash of avocado oil. Remove the soy chorizo from the outer packaging and then cut the casing in half at the bend to easily remove it from the casing into the pan. Use a wooden spoon to break up the soy chorizo as it cooks, stirring frequently. Cook until bits are browning and the temperature reaches 165F, about 6 minutes or so. Remove from heat and transfer to a bowl, then set it aside to cool.

Cook the eggs: Use a paper towel to wipe out your pan, or use an alternative pan. Whisk the eggs together with the milk, and season with salt and pepper. Reduce heat to low and return the pan to the heat. Add butter to the pan and move it around to coat. Pour the whisked eggs into the pan over the melted butter and stir continuously until the eggs are just barely cooked through. Do not overcook – eggs will cook a tiny bit more when your burritos are reheated. Remove the eggs from the pan and set aside to cool. Let everything cool completely to reduce moisture in the burritos (at least 15-20 minutes).

Assemble burritos: Set up a burrito assembly line. If tortillas are cold, wrap in a damp paper towel and heat them for 20 seconds in the microwave to make them more foldable and less likely to rip. Make 6 burritos, each with 3 spoonfuls of potatoes, 2 spoonfuls of soy chorizo, 1 big scoop of eggs and a sprinkle of cheese. Wrap your burritos by folding the sides over, wrapping from the bottom and tucking in the sides (see photos in the post above!).

To store: Wrap each burrito tightly in parchment paper or foil, then store in another airtight container or freezer bag. Store in the fridge for up to 4 days, or in the freezer for up to 3-6 months for best quality. If freezing, make sure to label the bag with the name and date.

From the fridge: There are lots of ways to heat breakfast burritos, here are some of my recommendations: Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown; Reheat in a toaster oven for 7-8 minutes (depending on your toaster oven); crisp up on the stove in a nonstick pan. Or, you can also toast for 4-5 minutes to get the outside crispy, then microwave for 30-45 more seconds to ensure it’s heated through. I would not recommend completely microwaving, they’ll probably be a bit soggy that way.

From the freezer: For the best results, take a burrito out of the freezer the night before you plan to eat it so it can thaw. If necessary to cook from frozen, air fry frozen burritos with a spritz of avocado spray oil at 250F for 30 minutes, then increase temperature to 350F and air fry for 2-3 more minutes until crispy and golden brown.