Freezer-Friendly Breakfast Burritos
Just in time for the school year, these breakfast burritos are perfect when you’re on-the-go. Scrambled eggs and sauteed peppers and onions join soft potatoes in a flour tortilla. Then, they can be stored in the freezer and reheated in just a few minutes!
Ingredients
Ingredients List:
- 2 ½ tbsp avocado oil
- 2 large red potatoes, scrubbed or peeled and finely diced
- ½ small white onion, finely diced
- 1 bell pepper, finely diced
- 1 tsp garlic powder
- 1 tsp paprika
- Pinch salt and pepper to taste
- 1 dozen Smith Brothers Farms Eggs, beaten
- 6 large flour tortillas
- 1 cup Tillamook Shredded Sharp Cheddar Cheese
- Optional – cooked breakfast sausage or bacon
Preparation
- Cook the Potatoes Heat a large skillet over medium heat and add 2 tablespoons of oil. When the oil is hot, add the diced potatoes along with a pinch of salt and pepper. Cook, flipping and stirring every couple of minutes, for approximately 10 minutes.
- Cook the Veggies Add the bell pepper and onion to the skillet. Sprinkle the mixture with garlic powder, paprika, and another pinch of salt and pepper. Continue cooking, stirring occasionally, until the potatoes and vegetables are fork-tender, approximately 6 additional minutes. Remove the mixture from the pan and allow it to cool to room temperature.
- Cook the Eggs Reduce the heat to medium-low. Add the remaining ½ tablespoon of oil to the skillet, then pour in the beaten eggs. Cook, gently pushing the eggs toward the center of the pan as they scramble, until fully set. Remove from heat and allow the eggs to cool to room temperature.
- Roll the Burrito Lay a large tortilla flat on a work surface. Place a portion of the cooled potato mixture in the center. Top with shredded cheese, followed by the scrambled eggs and, if using, cooked bacon or sausage. Fold the bottom edge of the tortilla over the filling, tuck in the sides, and roll tightly to form a burrito.
- Freeze the Burritos for Later Arrange the assembled burritos seam-side down on a small, parchment-lined baking sheet. Transfer to the freezer and flash-freeze until firm, approximately 30–60 minutes. Once firm, transfer the burritos to a large freezer-safe bag or airtight container for long-term storage in the freezer.
- Reheat When Ready To serve, remove a burrito from the freezer and wrap it in a damp paper towel. Microwave on high for 2–3 minutes, flipping halfway through, until heated through. For a crispy exterior, if desired, place the heated burrito in a hot skillet on the stovetop for approximately 3 minutes, rotating halfway to crisp evenly.