Freezer Breakfast Burritos
Ingredients
The filling
-
12
large
eggs
-
¼
cup
milk
-
to taste
salt and pepper
-
2
Tablespoons
olive oil
-
1
medium
white onion, peeled and diced (about 2 cups)
-
1
pound
Yukon gold or red potatoes, diced into ¼-inch cubes
-
1
large
red bell pepper, cored and diced (about 2 cups)
-
1
(4-ounce)
can Old El Paso chopped green chiles
-
2
teaspoons
salt
-
1
teaspoon
ground cumin
-
1
(15-ounce)
can black beans, rinsed and drained
The wrappers
-
2
(8-count)
packages Old El Paso large (burrito-sized) flour tortillas
-
2
cups
(8 ounces) shredded Pepper Jack cheese (or cheese of your choice)
Optional
-
to taste
salsa, for serving
Instructions
- Whisk together eggs, milk, salt, and pepper in a bowl, then scramble in a pan for 4-6 minutes.
- In another pan, heat olive oil and sauté onion for 3 minutes, then add potatoes and bell pepper, cooking until tender.
- Stir in black beans, green chiles, salt, and cumin, cooking for an additional 2 minutes.
- Assemble burritos by placing scrambled eggs, potato mixture, and cheese in the center of each tortilla, then fold and wrap tightly in plastic wrap.
- Freeze burritos for up to 3 months.
- To reheat, microwave for 60-90 seconds after removing plastic wrap.
Nutrition Facts (estimated)
Servings
16-20 burritos
Calories
385
Total fat
15g
Total carbohydrates
45g
Total protein
20g
Sodium
800mg
Cholesterol
300mg
You might also like