These Make-Ahead Breakfast Burritos are freezer-friendly and easy to make. They work perfectly for busy schedules and all you need to do is reheat them!
– 12 (10 inches) – organic flour or wheat tortilla – ▢12 large – eggs (I used-home raised chicken eggs) – ▢4 large - russet potatoes (I used homegrown potatoes) – ▢8 slices - turkey bacon (you may use bacon of your choice) – ▢8 oz. - organic ham – ▢16 oz - organic sharp cheddar cheese – ▢Sea salt (garlic salt and black pepper to taste) – ▢½ cup - grass-fed organic milk – ▢Extra light olive oil for sautéing
yield
time
12 servings
40 mins
Sprinkle 2 tablespoons of olive oil onto a pan or baking sheet. Pan-fry or oven-bake the potatoes for 15 minutes on medium-high heat or until soft and tender inside. Set aside to cool completely.
Whisk the eggs with milk in a large bowl and add salt and pepper to taste. Scramble the egg mixture in a large skillet, stirring frequently to prevent burning. Transfer the scrambled eggs to a large platter and let them cool completely.
Place a tortilla on a clean work surface. Add about 10 strips of potatoes onto one end of the tortilla. Sprinkle with a tablespoon of shredded cheddar cheese, followed by a tablespoon of bacon and ham. Place some scrambled eggs on top and add about 3 more tablespoons of grated cheese.