Description
Make-ahead freezer breakfast burritos filled with chorizo, potatoes, eggs, and cheese. These budget-friendly, kid-approved burritos are perfect for busy mornings and can be stored in the freezer for up to 3 months.
Ingredients
Scale
- 12 large flour tortillas (12-inch / 30 cm)
- 1 lb (450g) fresh Mexican chorizo
- 2 lbs (900g) Yukon Gold potatoes, diced into ½-inch cubes
- 12 large eggs
- 2 cups (225g) shredded Mexican cheese blend (cheddar, Monterey Jack, asadero)
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 tbsp cooking oil (for potatoes)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add diced potatoes in a single layer and cook for 8-10 minutes until golden brown and tender. Season with salt and pepper, then remove to a bowl.
- In the same skillet, cook the chorizo, breaking it up with a spoon. Do not drain the released oil. Add diced onion and bell pepper, cooking for 5 minutes until softened.
- Stir in cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
- Add the drained black beans and cooked potatoes to the skillet. Mix well and remove from heat. Let cool for 5 minutes.
- Whisk eggs with salt and pepper. Scramble in a separate skillet over medium-low heat until slightly wet but mostly set. Remove from heat and fold into the chorizo-potato mixture.
- Lay out four sheets of heavy-duty foil. Place a tortilla on each sheet and spoon 1.5 cups of filling onto the center. Sprinkle ½ cup cheese over the filling.
- Fold the bottom of the tortilla up, fold in the sides, and roll tightly toward the top. Wrap each burrito tightly in foil, twisting the ends.
- Place wrapped burritos on a baking sheet and bake for 10 minutes to set the cheese.
- Remove from oven and let cool completely on a wire rack (about 5 minutes) to prevent condensation.
- Place cooled burritos in a large freezer bag, label with date, and freeze for up to 3 months.
Notes
Ensure the filling is completely cool before wrapping to prevent soggy tortillas. Use heavy-duty foil to prevent tearing. For reheating, wrap in a damp paper towel and microwave on medium power for 2-3 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 650
- Sugar: 4
- Sodium: 900
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 58
- Fiber: 6
- Protein: 32
Keywords: freezer breakfast burritos, chorizo burritos, make-ahead breakfast, meal prep, family breakfast, budget-friendly meals, kid-friendly recipes