Homemade Freezer Breakfast Burritos
- Yield 16
- Prep 25 minutes
- Cook 20 minutes
- Total 45 minutes
Homemade Freezer Breakfast Burritos is a breakfast recipe on Avoteb. The yield on the card is 16. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 16 servings
- 12 large eggs
- 1/4 cup milk
- salt and pepper
- 2 Tablespoons olive oil
- 1 medium white onion, peeled and diced (about 2 cups)
- 1 pound Yukon gold or red potatoes, diced into 1/4-inch cubes
- 1 large red bell pepper, cored and diced (about 2 cups)
- 1 (4-ounce) can Old El Paso chopped green chiles
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, rinsed and drained
- 2 (8-count) packages Old El Paso large (burrito-sized) flour tortillas
- 2 cups (8 ounces) shredded Pepper Jack cheese (or the cheese of your choice)
- (Optional: salsa, for serving)
Method
Begin by making your scrambled eggs. In a large bowl, whisk together eggs, milk, and a generous pinch of salt and pepper until smooth. Warm a large saute pan that has been misted with cooking spray (or spread with a teaspoon of oil) on the skillet over a medium burner, then add the eggs and cook for 4-6 minutes, stirring occasionally, until they are scrambled and cooked through. Move to a separate plate and keep nearby.
While that cooks, while your eggs are cooking, heat the 2 tablespoons of olive oil in a large saute pan over mediuma hot burner. Tip in onion and saute for 3 minutes, stirring occasionally, until the onion is mostly cooked and slightly translucent. Tip in the potatoes and bell peppers, and stir to combine. Continue cooking, stirring frequently, for 7-10 more minutes, or until the potatoes are tender and cooked through. Stir in the black beans, green chiles, salt and cumin, and continue cooking for 2 more minu
To assemble your burritos, spread out a large sheet of plastic wrap on a flat surface and lay the tortilla squarely in the center of it. Tip in a large spoonful of scrambled eggs in the center of the tortilla (roughly 1/4 cup), followed by another large spoonful of the potato mixture on top of the eggs, followed by a few tablespoons of shredded cheese on top of the potato mixture. Fold the two opposite sides of the tortilla in so that they meet and overlap, then fold in the two remaining open ends
To thaw the frozen burritos, remove the plastic wrap and place a burrito on a microwavesafe plate. Microwave for 60-90 seconds, or until warmed through. Plate plain or with salsa, for dipping.
