Breakfast Burritos · Freezer Egg, Potato and Bean
Freezer Breakfast Burritos with Eggs, Potatoes and Beans
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Before you start
Gather your ingredients
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
Swaps for garlic powder
Instead of garlic
- Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
- Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for butter
Instead of butter
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
- Vegetable oil: 3 tbsp oil for every 4 tbsp (¼ cup) melted butter. Cakes and muffins come out moister and stay soft longer, without a buttery taste.
Cooking for an allergy? Check every label.
Step 1 of 12
Heat the oven to 425°F (220°C). a sheet pan with parchment.
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 avoid425°F
Step 2 of 12
Toss the potato cubes on the pan with the oil, salt, smoked paprika and garlic powder, then spread them in one layer.
Step 3 of 12
Roast, stirring once halfway, until golden and tender when pierced with a fork.
425°F
Step 4 of 12
While the potatoes roast, the eggs and salt in a large bowl until smooth.
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 avoidStep 5 of 12
Melt the butter in a large nonstick skillet over medium-low heat. Add the eggs.
Step 6 of 12
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 them.
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 avoidStep 7 of 12
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.
Step 8 of 12
Warm the tortillas in the microwave, covered with a damp paper towel, for 30 to 45 seconds so they fold without cracking.
Step 9 of 12
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.
Step 10 of 12
Fold the bottom edge over the filling, fold in both sides, then roll it up tightly away from you.
Step 11 of 12
Repeat with the remaining tortillas and filling.
Step 12 of 12
Wrap each burrito snugly in foil or plastic wrap and put them in a freezer bag. Eat one now or freeze the rest.
All done
Enjoy!
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