Freezer Breakfast Burritos

Ingredients

• 2 large baking potatoes, peeled and chopped into small chunks
• 2 teaspoons vegetable oil, divided
• 1 pound chicken or turkey chorizo or breakfast sausage
• 1 bell pepper, chopped
• 1 small onion, chopped
• 12 large eggs
• 1/2 cup milk
• Kosher salt and freshly ground black pepper
• 8 ounces shredded Mexican blend cheese
• 20 flour tortillas, warmed

Instructions

1. 1

   Bring a small saucepan of salted water to a boil. Add the potatoes and cook until just tender, about 7 minutes. Drain.

2. 2

   Heat the oil in a large heavy skillet over medium heat. Add the chorizo, pepper, and onion, and cook, breaking the meat up into small pieces, until just cooked through, about 6 to 7 minutes. Add the potato and cook over medium-low heat until the flavors are combined. Remove from heat.

3. 3

   In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the remaining teaspoon oil in a large nonstick skillet over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.

4. 4

   Top each tortilla with the chorizo mixture, eggs, and sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Freeze the burritos until frozen. Remove to a freezer bag and store in the freezer for up to 3 months. To reheat, wrap the burrito in a paper towel and place on a microwave safe plate. Microwave for 2 minutes, or until warmed through.