Make-Ahead Breakfast Burritos

A batch of breakfast burritos in the freezer is like a gift to your future self. Spend under an hour on the weekend, and you will have a hot, filling breakfast ready in about two minutes on any busy morning. The trick to burritos that freeze well is controlling moisture, so every component here is cooked a little drier than you would serve it fresh.

Ingredients

• 1 lb (450 g) potatoes, cut into 1/2-inch (1 cm) cubes
• 2 tablespoons olive oil, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 10 large eggs
• 1/4 cup (60 ml) milk
• 1 tablespoon butter
• 1 can (15 oz / 425 g) black beans, drained, rinsed and patted dry
• 1 1/2 cups (170 g) shredded cheddar or Monterey Jack
• 1/2 cup (120 ml) thick salsa, optional
• 8 large (10-inch / 25 cm) flour tortillas
• Salt and black pepper

Optional protein: 8 oz (225 g) cooked crumbled sausage, chorizo or diced ham.

Step-by-Step Instructions

1. Roast the potatoes. Heat the oven to 425°F (220°C). Toss the potatoes with 1 tablespoon oil, garlic powder, paprika, salt and pepper. Spread them on a baking sheet and roast for 20 to 25 minutes, flipping once, until crisp and golden.
2. Scramble the eggs. Whisk the eggs with the milk, 1/2 teaspoon salt and some pepper. Melt the butter in a large nonstick skillet over medium-low heat. Add the eggs and stir slowly until they form soft curds and are just set. Remove from the heat while they still look slightly glossy.
3. Cool everything. Spread the eggs and potatoes on a plate or tray and let them cool for 10 to 15 minutes. Warm fillings create steam inside the wrap, which leads to soggy burritos and ice crystals.
4. Warm the tortillas. Heat the tortillas in a dry skillet for about 15 seconds per side, or wrap them in a damp towel and microwave for 30 seconds. Warm tortillas fold without cracking.
5. Assemble. Divide the eggs, potatoes, beans and cheese among the tortillas, keeping the filling in a line just below the center. Add a spoon of salsa if using. Do not overfill.
6. Roll tightly. Fold the bottom edge over the filling, fold in the sides, and roll away from you into a snug cylinder.
7. Wrap for freezing. Wrap each burrito in foil or parchment paper, then place them in a large freezer bag. Label with the date.

Reheating Instructions

• Microwave: Remove the foil, wrap the burrito in a damp paper towel and microwave for 1 1/2 minutes. Flip and microwave for another 30 to 60 seconds, until hot in the center.
• Oven or toaster oven: Keep the foil on and bake at 375°F (190°C) for 25 to 30 minutes from frozen.
• Air fryer: Microwave for 1 minute to start thawing, then air fry at 360°F (180°C) for 6 to 8 minutes for a crisp shell.

Tips for Freezer Success

• Dry the beans well with a towel after rinsing.
• Choose a thick salsa or skip it in the burrito and serve it on the side.
• Avoid fresh tomatoes, lettuce and sour cream inside; they do not freeze well.
• Undercook the eggs slightly. They finish cooking when reheated.

Variations

• Veggie lover’s: Add sautéed peppers, onions and spinach (squeeze the spinach dry).
• Southwest: Add roasted corn, diced green chiles and pepper jack cheese.
• Lighter version: Use half whole eggs and half egg whites with whole wheat tortillas.

Storage

Keep the burritos in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Frequently Asked Questions

Can I use rice instead of potatoes?
Yes. Cooked and cooled rice works well. Use about 1 1/2 cups for the batch.

Why did my tortillas crack in the freezer?
They were likely cold when rolled. Always warm tortillas before folding.

Can I eat them fresh?
Of course. Serve them right after rolling, perhaps with avocado, sour cream and extra salsa on the side.