Recipe: Freezer-Friendly Potato, Chorizo, and Cheesy Egg Burritos
These breakfast burritos were created with busy weekday mornings in mind, fulfilling the egg, cheese, meat, and carb foursome that’s guaranteed to deliver a hearty morning meal.
Gone are the days when breakfast burritos were reserved for weekends. Most of us surely don’t have time to cook breakfast during the week, but reheating a frozen burrito in the oven while we shower and get ready for the day is a different story. These neatly wrapped, tidy breakfast sandwiches do their best work when prepared in advance and tucked away in the freezer in anticipation of big morning hunger.
The Basic Method: How To Make Freezer-Friendly Breakfast Burritos
Layer Like a Pro
The key to truly enjoyable freezer-to-oven breakfast burritos is in the layering. When assembling the burritos, let the shredded cheese be the first ingredient you spread over the tortilla. The creamy, melted Monterey Jack acts as a barrier that prevents the tortilla from becoming soggy as the potatoes and eggs thaw and cook.
Make-Ahead Breakfast Sandwiches
Made in a big batch, these freezer-friendly breakfast sandwiches are your solution to an easy and satisfying hot breakfast on even the most hectic weekday mornings. Because you’re putting in the work to prepare breakfast in advance, you deserve to get the most out of your efforts, which is why these sandwiches will take you through well over a week of breakfasts.
Potato, Chorizo, and Cheesy Egg Burritos
- 1 tablespoon
canola or vegetable oil
- 1 1/2 pounds
fresh Mexican chorizo or soyrizo, casings removed
- 3 1/2 cups
frozen diced potatoes
- 1 cup
- 1/2 teaspoon
- 1 tablespoon
(10-inch) flour tortillas
- 3 cups
shredded Monterey Jack cheese
Heat the oil in a large nonstick frying pan or cast iron skillet (12 inches or larger) over medium heat until shimmering. Add the chorizo and cook, stirring frequently and breaking it up into small pieces, until cooked through, about 10 minutes.
Stir in the potatoes and cook until warmed through and browned, about 5 minutes more. Transfer the mixture to a large bowl and set aside. Wipe out the pan with paper towels.
Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk and salt until just combined.
Heat the butter in the same pan over medium-low heat until melted. Pour in the egg mixture. (Do this in batches if the pan is too full.) Let sit undisturbed until the eggs just start to set around the edges, about 2 minutes. Using a rubber spatula, push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 8 to 10 minutes. (The top of the eggs should still be slightly wet.)
Remove the pan from the heat. If serving the burritos immediately, proceed to assembling them. If not serving immediately, allow the chorizo, potatoes, and eggs to cool completely before assembling.
Assemble the burritos: Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until soft and pliable, about 30 seconds.
Place the tortillas on a work surface. Sprinkle 1/4 cup of cheese across a tortilla, just below the center. Top the cheese evenly with 1/2 cup of the chorizo and potato mixture, then top with 1/2 cup of the scrambled eggs. Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with assembling the remaining burritos.
Reheating: If not serving immediately, wrap each burrito tightly in foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 20 minutes if refrigerated or about 30 minutes if frozen. Microwaving is not recommended, as the burritos will be sogg
Storage: Burritos wrapped in foil can be stored in a resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.