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Freezer-Friendly Breakfast Burritos

Name: Freezer-Friendly Breakfast Burritos
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 burritos
Cuisine: American
Ingredients: 2 russet potatoes, scrubbed, cleaned and dried; Salt, to taste; Black pepper, to taste; 2 tablespoons extra-virgin olive oil, divided; 8 eggs; 1 bell pepper (any color), finely chopped; 8 whole-wheat tortillas (10-to-12-inch); Â½ cup canned refried beans; Â½ cup salsa of choice; Â½ cup cheddar cheese, shredded

Busy mornings call for Freezer-Friendly Breakfast Burritos. Whip up a batch of burritos over the weekend, then wrap in individual portions and freeze. Pop them in the microwave when ready to eat for quick and healthy breakfasts all week.

Tara Rochford

Print Recipe

Makes: 8 burritos
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home

Ingredients

2 russet potatoes, scrubbed, cleaned and dried
Salt, to taste
Black pepper, to taste
2 tablespoons extra-virgin olive oil, divided
8 eggs
1 bell pepper (any color), finely chopped
8 whole-wheat tortillas (10-to-12-inch)
½ cup canned refried beans
½ cup salsa of choice
½ cup cheddar cheese, shredded

Instructions

Preheat oven to 400 degrees. Poke holes in the surface of both potatoes with a fork. Wrap potatoes in foil and bake for 1 hour, or until soft to the touch. Set aside to cool, then cut the cooled potatoes into ¼-inch-thick slices.
Heat 1 tablespoon oil in a medium skillet over medium heat. Add the potato slices to the hot oil, season with salt and pepper, and cook until crisp, about 5 minutes per side. Transfer potatoes to a plate and set aside.
In a medium bowl, beat the eggs with 1 tablespoon water.
Heat the remaining 1 tablespoon oil in the same skillet used for the potatoes over low heat. Add the bell pepper and cook until soft. Add the beaten eggs and cook, stirring occasionally, until scrambled eggs are completely cooked. Remove from heat and season with salt and pepper. Set aside.
Place each tortilla on a piece of parchment or wax paper. Spread refried beans onto each tortilla, then layer with potatoes, scrambled eggs, salsa and cheese. Fold in the top and bottom of each tortilla and roll up into a burrito.
Serve immediately or freeze for later. To freeze, wrap each burrito tightly in the parchment or wax paper and place in a single layer on a plate or baking sheet in the freezer. Once completely frozen, transfer burritos to a freezer bag or container for storage.
To reheat, microwave burritos inside the parchment or wax paper on 50% power for 1:30 minutes. Flip and microwave again on high for 1 to 2 minutes. (Cooking times may vary depending on your microwave).