Ingredients

-12 tortillas. Tortilla sizes may vary between brands and manufacturers. In general, the larger the tortilla, the easier it is to wrap and handle. I highly recommend purchasing a size that is in the ten to twelve inch range. Anything smaller than this won’t wrap properly, forcing you to decrease the padding portion. When it comes to the bread variant, make sure you buy something healthy. I suggest buying whole wheat flour tortillas, as they will have fewer calories than other types. Be sure to get flour tortillas and not corn, since corn brands don’t freeze as well.

-12 Eggs. You will need larger eggs that have not cracked. This ingredient provides the burrito with the necessary proteins and choline. Be sure to cook the yolk well when preparing the eggs. This will give you high levels of vitamins and reduce the chance of getting a salmonella infection.

-1 Bell Pepper. Whether it’s red, green or yellow, a single bell pepper will add high vegetable qualities to the burrito. Bell peppers are native to Mexico and are regularly grown in soil heated to around seventy degrees. The whitish ribs and seeds inside the pepper can be eaten, but many people discard them because of their bitter taste.

-1 Red Onion. Red onions tend to come in medium to large sizes and give dishes a sweet flavor. These vegetables can be stored at room temperature for three to four months. An interesting fact about the red onion is that its skin is often used to produce dye.

-1 Teaspoon of Vegetable Oil. Vegetable oil is a triglyceride extracted from a plant such as safflower, canola, and palm. It is used as a warming substance and flavor base for many dishes throughout the world.

-1 Teaspoon of Salt. Although often considered unhealthy, salt can be used to amplify the flavors of food. It has been in culinary use for the last eight thousand years and can be found in every corner of the world. Salt used to be the primary method of preserving meats before new age temperature preservation was discovered.

-2 Yukon Gold Potatoes. Potatoes are loaded with vitamins and nutrients that the human body needs. A potato has around one hundred calories, three grams of protein, two thousand five hundred milligrams of dietary fiber and seven hundred milligrams of potassium. Potatoes are currently grown in all fifty states of America along with one hundred and twenty five countries around the world.

-1/4 Cup Whole Milk. Milk is a reliable source of calcium and cleansing nutrients. It is one of the only substances that your body can survive solely on.

-2 butter spoons. Butter is used to grease the cooking equipment in this recipe as well as enriching the flavor of the eggs. Butter is one of the most used foods in the kitchen and is made by separating the cream from the milk and then whipping the cream.

-1 1/2 Cup Grated Cheese. It is highly recommended that you use Monterey Jack cheese for the preparation of this burrito meal. This variant will go best with eggs and potatoes. It is possible to mix in a bit of mozzarella but keep it to a small ratio.

-Optional additions. Feel free to add any other favorite burrito to your meal. One option would be meats such as sausage, bacon, and ham. Other popular items include salsa, jalapenos, rice, lettuce, and corn.

Instructions

Step 1: Preheat your oven to four hundred degrees Fahrenheit and place a rack in the center.

Step 2: Dice and clean the potatoes, onion and bell pepper in a medium bowl. Drizzle the oil on top and mix while adding a half teaspoon of salt. Next, put the vegetables on a baking sheet and place in the preheated oven for twenty minutes.

Step 3: While you are waiting for the vegetables to roast, whisk together the eggs, milk, and remaining salt in a large bowl. Melt the butter in a small skillet over medium heat and add the egg mixture. Stir occasionally and cook for five minutes. Remove from heat and let cool.

Step 4: When both the eggs and the vegetables are completely cool to room temperature, you can start assembling the burritos. Place individual tortillas on individual pieces of aluminum foil. After this, sprinkle two tablespoons of cheese on the fourth cup of vegetables and two tablespoons of egg on the tortilla. If you have additional ingredients, place them on the tortilla along with the eggs.

Step 5: Roll up the burritos tightly by folding the sides over the ingredients and rolling from one end to the other. Place rolled side down on top of foil and seal foil over burrito.

Step 6 – Place the wrapped burritos on a chilled baking sheet and place in the freezer for several hours. After freezing, transfer the burritos from the skillet to a gallon-sized resealable sippy bag. They will stay fresh when stored this way for a month or two.

Step 7: When ready to eat, remove a burrito from its foil wrapper and place on a plate. Microwave on high for one to two minutes or until internal temperature reaches desired state. Try adding hot sauce or salsa for additional flavor.