- 12
Ingredients
- 2 2 2 medium Yukon gold potatoes, peeled and diced small
- 1 1 1 large red bell pepper, seeded and diced
- 1 1 1 small red onion, diced
- 1 1 1 tablespoon vegetable oil
- 1 1 1 teaspoon kosher salt, divided
- 12 12 12 large eggs
- 1/4 1/4 1/4 cup whole milk
- 2 2 2 tablespoons unsalted butter
- 1 1/2 1 1/2 6 cups shredded Monterey Jack cheese (about 6 ounces)
- 12 12 to 12-inch) to 12-inch) flour tortillas, at room temperature
Preparation
Step 1
How To Make Freezer Breakfast Burritos | The Kitchn
How To Make Freezer-Friendly Breakfast Burritos
How To Make Freezer-Friendly Breakfast Burritos
Make Ahead
The secret to successful stress-free mornings is a freezer-friendly breakfast burrito stash. Filled with eggs, cheese, and potatoes (and completely customizable), frozen breakfast burritos heat up quickly and are filling enough to keep you going until lunch time.
Preparing a dozen burritos to stock your freezer only takes about 30 minutes, and with a few smart details they will be as delicious on a hectic Monday as they were the day they were made.
Tortilla sizes vary by manufacturer, but for breakfast burritos that can be eaten with one hand (without losing filling), look for flour tortillas in the 10- to 12-inch range. These are most often labeled "large." Anything smaller and you'll have either a tortilla that doesn't fit around its egg, cheese, and potato filling, or a burrito that falls apart as you eat it. Corn tortillas don't wrap and freeze as well as flour, but feel free to use whole-wheat tortillas. Also, if you store tortillas in the fridge, bring them to room temperature before assembling your burritos.
How I Make Burritos to Freeze
A common pitfall of freezer burritos is soggy tortillas. This can happen for the following reasons: assembling and freezing the burritos while the filling is still hot (which is easily remedied by cooling the roasted vegetables and eggs for 10 minutes before beginning assembly), and layering the eggs directly on the tortillas. You should always add the cheese first — it helps separate the moist eggs from the tortilla.
Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F. Prepare space in the freezer for a baking sheet.
How To Make Freezer-Friendly Breakfast Burritos
Makes 12 burritos
Cutting board
Heat the oven:
Arrange a rack in the middle of the oven and heat to 400°F. Prepare space in the freezer for a baking sheet.
Combine the potatoes, peppers, and onions together in a medium bowl. Drizzle with the oil and 1/2 teaspoon of the salt, and toss to coat. Transfer to an even layer on a baking sheet and roast until the potatoes are tender, about 20 minutes.
While the veggies roast, whisk together the eggs, milk, and remaining 1/2 teaspoon salt until combined. Melt the butter in a 10-inch skillet (cast iron or nonstick would be ideal) over medium heat. Add the eggs and cook, stirring occasionally, until mostly set but still moist, 4 to 5 minutes. Remove from the heat.
Let the eggs and roasted vegetables cool while you set up an assembly station — the eggs and vegetables should be room temperature for best assembly. Tear off 12 squares of aluminum foil. Have your cheese and tortillas standing by. Place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons of cheese onto the tortilla. Top the cheese with 1/4 cup roasted vegetables, followed by 2 heaping tablespoons of the scrambled eggs, and any extra toppings.
Unwrap and 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.