Freezer Breakfast Burritos with Eggs, Potatoes and Beans

Steps

1. Heat the oven to 425°F (220°C).

   Line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   a sheet pan with parchment.
   425°F
2. Toss the potato cubes on the pan with the oil, salt, smoked paprika and garlic powder, then spread them in one layer.
3. Roast, stirring once halfway, until golden and tender when pierced with a fork.
   425°F⏱ Roast potatoes: 25 min
4. While the potatoes roast,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the eggs and salt in a large bowl until smooth.
5. Melt the butter in a large nonstick skillet over medium-low heat. Add the eggs.
6. Stir slowly with a spatula until the eggs are just set, with no wet, glossy egg left. They will be reheated later, so don't

   brown (how to brown)

   Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid

   them.
   ⏱ Scramble: 5 min
7. Spread the eggs on a plate and let the eggs and potatoes cool for 10 minutes so the tortillas don't steam and turn soggy.
   ⏱ Cool filling: 10 min
8. Warm the tortillas in the microwave, covered with a damp paper towel, for 30 to 45 seconds so they fold without cracking.
9. Lay a tortilla flat. Down the center, add about 1/3 cup potatoes, a scoop of eggs, 2 tablespoons beans and a handful of cheese.
10. Fold the bottom edge over the filling, fold in both sides, then roll it up tightly away from you.
11. Repeat with the remaining tortillas and filling.
12. Wrap each burrito snugly in foil or plastic wrap and put them in a freezer bag. Eat one now or freeze the rest.

Tap an underlined word for how to do it, or see all techniques.

Tips

• Let the filling cool before rolling. Hot filling makes steam, and steam makes soggy burritos.
• Add cooked, crumbled sausage or bacon if you want meat in some of them.

Storage

Refrigerate up to 4 days or freeze up to 3 months.

Make ahead

Unwrap a frozen burrito, wrap it in a damp paper towel and microwave 1 minute, flip, then 1 to 1 1/2 minutes more until it reaches 165°F (74°C) in the center. Crisp it in a dry skillet if you like.

Cook once, eat twice: It makes 10 servings: eat half and freeze the rest. It keeps 3 months frozen, by the storage note above. Print a freezer label · More freezer meals

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: potatoes (August to November).