These make-ahead breakfast burritos combine scrambled eggs, seasoned frozen potatoes, refried beans, and melted Monterey Jack cheese wrapped in flour tortillas. They freeze beautifully and reheat in minutes, making them ideal for batch cooking on weekends.
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In a 12-inch non-stick skillet, add the frozen potatoes.
Cook over medium-high heat for 5-7 minutes, undisturbed, to allow them to brown.
Stir the potatoes, reduce the heat to medium-low, and cook for another 5 minutes.
While the potatoes are cooking, whisk the eggs with salt and pepper in a large bowl.
Pour the egg mixture directly over the cooked potatoes in the skillet.
Let the eggs sit and cook undisturbed for 1 minute.
Gently stir the eggs and potatoes, then let them sit for another minute to finish cooking.
Remove the skillet from the heat and sprinkle the shredded cheese over the top.
To prepare the tortillas, place a stack between two damp paper towels and microwave for 30 seconds to make them pliable.
To assemble a burrito, spread a layer of refried beans in the center of a warm tortilla.
Top the beans with a portion of the cheesy egg and potato mixture.
Fold in the sides of the tortilla, then fold the bottom flap up and over the filling, tucking in the sides as you go. Roll tightly to close.
Wrap each burrito individually in a square of parchment paper.
Store the wrapped burritos in the freezer.
To reheat, microwave a frozen burrito on high for 5 minutes.
Wrap cooled burritos individually in parchment paper and freeze in an airtight container up to 3 months; reheat in microwave (2–3 min from frozen) or oven (350°F, 15–20 min) until warm.
large skillet · parchment paper
Assemble and wrap in parchment paper, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen by microwaving 2–3 minutes per burrito.
Yes. Dice 4–5 medium potatoes, dice onions and bell peppers, then sauté in a skillet over medium-high heat until golden and tender (about 10–12 minutes) before assembling.
Microwave from frozen for 2–3 minutes wrapped in a damp paper towel, or unwrap and reheat in a 350°F oven for 15–20 minutes until heated through.
This recipe makes 12 burritos, one per tortilla.
Yes. Cheddar, Tex-Mex blend, or pepper jack work well. Use the same 2 cups quantity.
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