Make-Ahead Potato and Egg Breakfast Burritos

These burritos freeze best when the filling is cooled before rolling and wet toppings stay out of the tortilla. Scramble the eggs softly because they cook a little more when reheated. The recipe makes eight burritos, enough for several mornings.

Makes: 8 burritos
Prep: 20 minutes
Cook: 25 minutes

Ingredients

• 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine salt
• 8 large eggs
• 2 tablespoons milk
• 1 tablespoon butter
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup shredded cheddar or Monterey Jack
• 8 medium flour tortillas
• Salsa, to serve

Method

1. Heat the oven to 425°F. Toss potatoes with olive oil, cumin, and salt. Spread on a rimmed pan and roast for 20 to 25 minutes, turning once, until tender and browned.
2. Whisk the eggs with milk. Melt the butter in a large nonstick skillet over medium-low heat. Add the eggs and stir gently until just set, then remove from the heat.
3. Warm the beans in a small saucepan or microwave. Let the potatoes, eggs, and beans cool until no longer steaming.
4. Warm the tortillas briefly so they fold without cracking. Divide the potatoes, eggs, beans, and cheese among them, keeping a few inches clear at the sides.
5. Fold in the sides, roll each tortilla tightly, and place seam-side down. Serve some warm, or wrap the rest individually.
6. For freezer storage, chill wrapped burritos promptly, then freeze. Thaw overnight in the refrigerator before reheating.

Variations

Replace beans with sautéed peppers or cooked sausage. Use pepper Jack for more heat. Keep salsa and other wet toppings separate until serving so the tortillas do not become soggy.

Storage and reheating

Refrigerate burritos in a covered container and use within 3 to 4 days, or freeze for up to 2 months. Reheat a thawed burrito in the microwave until steaming throughout, turning once; follow the microwave's guidance for even heating.

For planning more grab-and-go mornings, read breakfast prep for early starts and the weekly breakfast grocery-list guide. Put the ingredients on the Lucru Home meal planner before prepping a batch.