Name: Freezer Breakfast Burritos
Total time: 45 min
Ingredients: 12 Large eggs; 1/4 cup Milk; Salt and pepper; 2 tbsp Olive oil; 1 White onion, medium, peeled and diced (about 2 cups); 1 lb Yukon gold or red potatoes, diced into 1/4-inch cubes; 1 Red bell pepper, large, cored and diced (about 2 cups); 1 can Old El Paso chopped green chiles, from a 4-ounce can; 2 tsp Salt; 1 tsp Ground cumin; 1 can Black beans, rinsed and drained; 16 Old El Paso large (burrito-sized) flour tortillas, from two 8-count packages; 2 cup Shredded Pepper Jack cheese, or cheese of your choice; Salsa, optional, for serving

Method

5 steps. Tap one to mark it done.

Beat the eggs, milk, and a healthy pinch of salt and pepper inside a sizeable bowl until completely blended. Warm a large saute pan lightly coated with cooking spray (or 1 teaspoon of oil) on medium heat, then pour in the eggs. Cook, stirring from time to time, for 4-6 minutes until scrambled and solid throughout. Shift them onto a different plate and set aside.
As the eggs are cooking, warm 2 tablespoons of olive oil inside a big saute pan over medium-high heat. Add the onion and cook for 3 minutes, stirring now and then, until it becomes semi-translucent. Put the potatoes and bell peppers into the pan and stir well to mix. Continue cooking while stirring often for another 7-10 minutes until the potatoes soften.
Combine the black beans, green chiles, salt, and cumin with the potatoes, then cook for 2 minutes longer. Take the pan off the heat and set aside.
For assembly, place one tortilla directly in the middle of a big piece of plastic wrap. Spoon approximately 1/4 cup of scrambled eggs into the center, followed by a generous scoop of the potato mixture and a couple tablespoons of shredded cheese. Bring two opposite edges of the tortilla inward, then roll up the remaining sides to seal it. Encase it securely in the plastic wrap and keep in the freezer for up to 3 months.
To warm it up, take off the plastic wrap and set a burrito onto a microwave-safe plate. Heat in the microwave for 60-90 seconds, or until completely hot. Serve as is or with salsa.