Breakfast Burritos

Breakfast Burritos
Yield: 12 Burrittos

Ingredients:

• 2 med. Yukon gold potatoes, peeled and diced small
• 1 lg. red bell pepper, seeded and diced
• 1 sm. red onion, diced
• 1 Tbsp. vegetable oil
• 1 tsp. salt, divided
• 12 large eggs
• 1/4 cup whole milk
• 2 Tbsp. butter
• 1 1/2 cups Monterey Jack cheese, shredded
• 12 10- to 12-inch flour tortillas, at room temperature
• As needed: salsa, cooked bacon, cooked sausage

Directions:

1. Arrange a rack in the middle of the oven and heat to 400 F. Prepare space in the freezer for a baking sheet.
2. Combine the potatoes, peppers and onions together in a medium bowl. Drizzle with oil and 1/2 teaspoon of salt and toss to coat. Spread in an even layer on a baking sheet and roast until the potatoes are tender, about 20 minutes.
3. While the veggies roast, whisk together the eggs, milk and remaining 1/2 teaspoon salt until combined.
4. Melt the butter in a 10-inch skillet over medium heat. Add the eggs and cook, stirring occasionally, until mostly set but still moist, 4 to 5 minutes. Remove from heat.
5. Let the eggs and roasted vegetables cool to room temperature.
6. Tear off 12 squares of aluminum foil. Have your cheese and tortillas standing by.
7. Place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons of cheese onto the tortilla.
8. Top the cheese with 1/4 cup roasted vegetables, followed by 2 heaping tablespoons of scrambled eggs and any extra toppings.
9. Roll the burrito tightly by folding the sides over the filling and then rolling from the bottom up.
10. To freeze: 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. Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.
11. When ready to eat, unwrap and microwave on high for 1 to 2 minutes, until warmed through, or heat in a regular or toaster oven at 350 F for 12 to 15 minutes.