How To Make Freezer-Friendly Breakfast Burritos

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How To Make Freezer-Friendly Breakfast Burritos

Makes 12 burritos

What You Need


  • 2 medium Yukon gold potatoes, peeled and diced small
  • 1 large red bell pepper, seeded and diced
  • 1 small red onion, diced
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt, divided
  • 12 large eggs
  • 1/4 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 1/2 cups shredded Monterey Jack cheese (about 6 ounces)
  • 12 (10- to 12-inch) flour tortillas, at room temperature
  • Optional extras: salsa, cooked bacon, cooked sausage
  • Chef’s knife
  • Cutting board
  • Measuring cups
  • Baking sheet
  • 10-inch nonstick or cast iron skillet
  • Aluminum foil
  • Gallon-sized zip-top bag


  1. Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F. Prepare space in the freezer for a baking sheet.
  2. Roast your vegetables: Combine the potatoes, peppers, and onions together in a medium bowl. Drizzle with the oil and 1/2 teaspoon of the salt, and toss to coat. Transfer to an even layer on a baking sheet and roast until the potatoes are tender, about 20 minutes.
  3. Cook your eggs: While the veggies roast, whisk together the eggs, milk, and remaining 1/2 teaspoon salt until combined. Melt the butter in a 10-inch skillet (cast iron or nonstick would be ideal) over medium heat. Add the eggs and cook, stirring occasionally, until mostly set but still moist, 4 to 5 minutes. Remove from the heat.
  4. Assemble the burritos: Let the eggs and roasted vegetables cool while you set up an assembly station — the eggs and vegetables should be room temperature for best assembly. Tear off 12 squares of aluminum foil. Have your cheese and tortillas standing by. Place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons of cheese onto the tortilla. Top the cheese with 1/4 cup roasted vegetables, followed by 2 heaping tablespoons of the scrambled eggs, and any extra toppings.
  5. Fold the burritos: Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.
  6. Wrap and freeze: Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos. Freeze the burritos in a single layer on a baking sheet — they’ll freeze faster and more uniformly this way. Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.
  7. To eat: Unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.

Recipe Notes

Storage: Frozen burritos can be stored in the freezer for up to 3 months.