Name: Breakfast Burrito
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 medium Yukon gold potatoes (peeled and diced small); 1 large red bell pepper (seeded and diced); 1 small red onion (diced); 1 tablespoon oil (or clarified butter); 1 teaspoon Salt (divided); 12 large eggs; 1/4 cup milk; 2 tablespoons butter; 1 1/2 cups Monterey Jack cheese (shredded (about 6 ounces)); 12 (10-inch) or (12-inch) flour tortillas (room temperature); Burrito toppings (such as salsa, cooked bacon, cooked sausage, optional)

Bowl

Whisk

Arrange oven rack to middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper or a silicone mat for easy cleanup. Prepare space in the freezer for a baking sheet.

In a medium bowl, combine potatoes, bell pepper, and onion. Drizzle with olive oil and 1/2 teaspoon of salt and toss to coat.

Transfer to the prepared baking sheet and spread in a single layer. Roast until potatoes are tender, about 20 minutes.

While the vegetables roast, whisk together eggs, milk, and remaining 1/2 teaspoon salt until combined.

In a large skillet over medium heat, melt butter until foaming. Add eggs and cook, stirring occasionally, until mostly set but still moist, about 4 to 5 minutes. Remove from the heat.

While the eggs and vegetables cool to room temperature, prepare an assembly station. Tear off 12 squares of aluminum foil. Set out cheese and tortillas.&nbsp;

To build a burrito, place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons cheese onto tortilla. Top the cheese with 1/4 cup roasted vegetables followed by 2 heaping tablespoons of the scrambled eggs and any extra toppings.

Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.&nbsp;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.

Unwrap and microwave on high for 1 to 2 minutes, flipping over once halfway through cooking, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.

Breakfast Burrito

Utensils needed:

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