← Back to the recipe

Print: Freezer Breakfast Burritos with Eggs, Potatoes and Beans

Press Ctrl+P (⌘P on a Mac) to print.

Big type for easier reading on US Letter or A4; long recipes run onto a second page.

Breakfast Burritos · Freezer Egg, Potato and Bean

Freezer Breakfast Burritos with Eggs, Potatoes and Beans

Roll a dozen burritos on Sunday and you have a hot breakfast any day in about 2 minutes. Crispy potatoes, soft scrambled eggs, black beans and cheese, wrapped tight so they reheat well.

Scan for the recipe
Prep
25 min
Cook
35 min
Total
1 hr
Serves
10 · 10 burritos
Level
Medium

Ingredients

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)

Steps

  1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment.
  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.
  4. While the potatoes roast, whisk 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 them.
  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.
  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.

Tip: Let the filling cool before rolling. Hot filling makes steam, and steam makes soggy burritos.

Tip: 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.

Estimated nutrition per serving: 520 calories · protein 23 g · carbohydrates 55 g · fiber 6 g · sugars 4 g · fat 24 g (saturated 10 g) · sodium 1,010 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.