Freezer Breakfast Burritos
Time: 35 minutes
Yield: 20 servings
With just a little bit of prep time, you can have weeks of easy-to-make breakfasts ready for you no matter how rushed you are in the mornings. Freezer Breakfast Burritos wrap fresh vegetables, fluffy eggs, and your favorite breakfast meat in a tortilla for easy freezing and quick thawing. Once you have these prepared, you only need 2 minutes to warm up a filling, savory meal. Freezer Breakfast Burritos are perfect when you’re on the go but still want that home-cooked taste to brighten your morning.
Bring a small saucepan of salted water to a boil.
Add the potatoes to the saucepan and cook until just tender, about 7 minutes. Drain the pot.
Heat 1 teaspoon of the vegetable oil in a large heavy skillet over medium heat.
Add the chorizo, pepper, tomatoes, and onion, and saute, breaking the meat up into small pieces, until just cooked through, about 6 -7 minutes.
Add the potato and saute over medium-low heat until the flavors are combined.
Remove the skillet from the heat.
In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper.
Heat the remaining 1 teaspoon of the oil in a large nonstick skillet over medium heat.
Add the egg mixture and cook, stirring to scramble, until just cooked through, about 3-5 minutes.
Remove the eggs from the heat immediately. Do not overcook.
Top each tortilla with the chorizo mixture and eggs.
Sprinkle the tortillas evenly with the Mexican blend cheese. If you are not freezing, you can also sprinkle in the parsley. You can freeze the parsley but it will become soggy.
Roll up the tortillas into burritos.
Place the burritos on a parchment-lined baking sheet.
Freeze the burritos until frozen.
Transfer the burritos to a freezer bag and store them in the freezer for up to 3 months.
To reheat, wrap the burrito in a moist paper towel and place it on a microwave-safe plate.
Microwave until warmed through, about 2 minutes.