Make-Ahead Breakfast Burritos
Large flour tortillas rolled around fluffy scrambled eggs, crispy potatoes, melty cheddar and sweet bell pepper, ready to freeze and reheat for easy mornings.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
Pull the eggs off the heat while they are still slightly soft, since they keep cooking when reheated. Let the filling cool before rolling so the tortillas do not steam and tear. Choose a salsa with a short ingredient list.
Method
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Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the potatoes with 1/4 teaspoon of the salt and the paprika and cook for , stirring occasionally, until crisp and golden. Add the bell pepper for the last . Transfer to a plate.
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Whisk the eggs with the milk, the remaining 1/2 teaspoon salt and the black pepper.
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Wipe out the skillet, add the remaining tablespoon oil over medium-low heat, and pour in the eggs. Cook, folding gently, for until just set but still soft.
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Warm the tortillas briefly so they bend without cracking. Down the center of each, layer the potato mixture, eggs, cheddar and cilantro.
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Fold in the sides and roll up tightly. Serve right away with salsa, or let cool completely for storing.
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To freeze, wrap each burrito tightly in foil, then store in a zip-top bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for , or unwrapped in the microwave for .
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