Meal Prep Breakfast Burritos

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.