Freezer Breakfast Burritos with Eggs, Potatoes and Beans
- Potatoes
- 1 ½ lb russet potatoes, cut into 1/2-inch cubes
- 2 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Eggs
- 12 large eggs
- ½ tsp kosher salt
- 2 tbsp butter
- Filling
- 1 can black beans, 15 oz, drained and rinsed
- 2 cups monterey jack, or cheddar, shredded
- 10 flour tortillas, 10-inch, burrito size
- salsa, to serve (optional)
Freezer Breakfast Burritos with Eggs, Potatoes and Beans
- Heat the oven to 425°F (220°C). Line a sheet pan with parchment.
- Toss the potato cubes on the pan with the oil, salt, smoked paprika and garlic powder, then spread them in one layer.
- Roast, stirring once halfway, until golden and tender when pierced with a fork.
- While the potatoes roast, whisk the eggs and salt in a large bowl until smooth.
- Melt the butter in a large nonstick skillet over medium-low heat. Add the eggs.
- 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 them.
- 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.
- Warm the tortillas in the microwave, covered with a damp paper towel, for 30 to 45 seconds so they fold without cracking.
Freezer Breakfast Burritos with Eggs, Potatoes and Beans
- 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.
- Fold the bottom edge over the filling, fold in both sides, then roll it up tightly away from you.
- Repeat with the remaining tortillas and filling.
- Wrap each burrito snugly in foil or plastic wrap and put them in a freezer bag. Eat one now or freeze the rest.