- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 60 ml
- 1 tbsp
- 300 g
- 400 g
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 200 g
- 15 g
Process
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Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Add the diced yellow onion and diced bell pepper and cook for 5 to 6 minutes until softened and lightly golden.
Add the cubed russet potato, 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp fine salt and 0.5 tsp black pepper. Cook for 8 to 10 minutes, stirring often, until the potato cubes are tender when pierced with a knife.
Stir in the drained canned black beans and cook for 2 minutes until heated through. Taste and add more fine salt if needed, then transfer the mixture to a bowl and wipe the skillet clean.
In a bowl, whisk the 10 large eggs with 60 ml whole milk and a pinch of fine salt. Return the skillet to medium-low heat, pour in the eggs and scramble gently for 3 to 4 minutes until just set but still soft and glossy. Remove from heat immediately so they do not dry out.
Lay a flour tortilla on a clean work surface. Spoon about 80 g of the potato-bean mixture, 2 to 3 tbsp scrambled egg, 25 g shredded cheddar cheese and a few pieces of chopped fresh cilantro (if using) into the lower third of the tortilla, keeping a 3 cm border on the sides.
Fold the left and right sides of the tortilla inward over the filling, then roll from the bottom up tightly into a burrito. Repeat with the remaining 7 tortillas and filling.
Wrap each burrito tightly in aluminium foil or cling film. Place the wrapped burritos in a single layer in a freezer bag or airtight container and freeze for up to 3 months.
To reheat from frozen, remove the foil or cling film, wrap the burrito in a damp paper towel and microwave on high for 2 to 3 minutes, turning halfway, until steaming hot in the centre. Alternatively, bake uncovered at 180°C for 25 to 30 minutes from frozen.
Kitchen notes
Kitchen notes
- The most common mistake is over-scrambling the eggs: cook them only until just set and still slightly glossy, because they will cook again during reheating and dry out if fully cooked now.
- Cool the filling completely before wrapping. Warm filling creates steam inside the tortilla, which turns the wrap soggy and forms ice crystals in the freezer.
- Squeeze the burrito firmly while rolling and keep the filling in the lower third with a border on all sides, otherwise the tortilla tears and the filling leaks during reheating.
- Shred the cheddar yourself rather than using pre-shredded cheese, which contains starch that prevents it from melting smoothly into the eggs.
- Do not overfill: about 1 cup of filling per 25 cm tortilla is the maximum for a roll that stays closed.
Substitutions
- cheddar cheese→Monterey Jack or mozzarella
- russet potato→frozen diced hash browns, cooked according to package directions
- canned black beans→canned pinto beans or kidney beans
- whole milk→oat milk or lactose-free milk
- flour tortillas→whole wheat tortillas or gluten-free tortillas
Storage & reheating
Wrap each cooled burrito tightly in foil or cling film, then store all of them in a freezer bag or airtight container in the freezer for up to 3 months. For fridge storage, keep wrapped burritos in an airtight container for up to 4 days. Reheat from frozen: unwrap, cover with a damp paper towel and microwave on high for 2 to 3 minutes, turning halfway, until steaming hot in the centre; or bake uncovered at 180°C for 25 to 30 minutes. From the fridge, microwave for 1 to 2 minutes. Do not refreeze thawed burritos.
FAQ
The questions we get asked most
Why did my breakfast burritos turn out soggy after freezing?
Sogginess almost always comes from wrapping warm filling or from watery vegetables. Cool the potato, bean and egg mixture completely before rolling, and drain the canned black beans well. Wrapping each burrito tightly in foil or cling film also keeps moisture in and prevents freezer burn.
Can I make these breakfast burritos ahead of time and keep them in the fridge instead of the freezer?
Yes. Wrapped burritos keep in the fridge for up to 4 days. Reheat them in the microwave for 1 to 2 minutes, or in a 180°C oven for 10 to 12 minutes, until hot in the centre. For longer storage, freeze them for up to 3 months.
How do I reheat a frozen breakfast burrito without it getting rubbery?
Unwrap the burrito, cover it with a damp paper towel and microwave on high for 2 to 3 minutes, turning halfway through. The damp towel creates steam that keeps the tortilla soft. If you prefer the oven, bake uncovered at 180°C for 25 to 30 minutes from frozen.
Can I add bacon or sausage to these burritos?
Yes, cooked and crumbled beef sausage or turkey sausage works well; add about 300 g cooked meat to the filling. Avoid adding raw meat, as it will not cook through during reheating. If using a salty meat, reduce the added salt in the potato mixture.
Why are my burritos dry after reheating?
Dryness usually means the eggs were overcooked before freezing or the burrito was reheated uncovered. Scramble the eggs only until just set and still glossy, and always cover with a damp paper towel or foil during reheating. Adding 60 ml milk to the eggs also helps them stay tender.
Can I use frozen hash browns instead of the diced potato?
Yes. Cook about 300 g frozen diced hash browns according to the package directions until crisp, then fold them into the bean mixture. Pat them dry with paper towels before adding so they do not release water into the tortilla.
How do I know the burrito is fully heated through?
The centre should be steaming hot and the cheese fully melted. If you have an instant-read thermometer, the middle should read at least 74°C. If the centre is still cold after microwaving, continue in 30-second bursts so the tortilla does not toughen.
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