Recipe: Breakfast Burritos (freeze ahead)

BREAKFAST BURRITOS

1 dozen eggs, lightly beaten
3 pounds yellow-flesh potatoes (such as Yukon Golds), boiled and cut into bite-size pieces
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
20 (10-inch) flour tortillas
1 pound deli ham, cut into bite-size pieces
2 cups shredded cheddar cheese (about 8 ounces)
Aluminum foil
4 (1-gallon) freezer bags, labeled

Scramble eggs in a large greased skillet over medium heat until just set. Combine potatoes, scrambled eggs, sour cream, salt and pepper in a large bowl.

Lay all the tortillas out on a work surface. Divide the potato/egg mixture evenly among the tortillas (about 1/2 cup on each). Divide the ham and cheese evenly over the egg mixture.

Wrap each tortilla burrito-style, then wrap each individually in foil. Divide evenly among freezer bags. Seal and freeze.

TO COOK ONE:
Thaw the burritos in the refrigerator, or reheat them straight from the freezer. To microwave, remove foil, defrost and reheat. Or bake in the oven on foil at 375 degrees F for 30 minutes if frozen, at 300 degrees for 30 minutes if thawed.

Makes 20 burritos
Source: Fix, Freeze, Feast: Prepare in Bulk and Enjoy by the Serving by Kati Neville and Lindsay Tkacsik