Make Ahead Breakfast Burritos

Ingredients

• 8 large eggs
• 4 tablespoons milk
• 1/2 teaspoon kosher salt
• 1 cup mozzarella or Mexican blend cheese
• 1 1/2 cups cooked pinto or black beans (rinsed and drained if canned)
• 1 cup salsa
• Oil or butter (for the pan)
• Cooking spray (for the skillet)
• 8 twelve-inch flour tortillas

Instructions

1. 1

   In a bowl, whisk together the eggs, milk, and salt.

2. 2

   Heat a nonstick pan over low to medium heat and grease with oil or butter.

3. 3

   Pour in the egg mixture and stir gently until almost scrambled, about 2 minutes.

4. 4

   Add the beans and salsa and cook for 2 minutes until heated through. Remove from heat and stir in the cheese until melted.

5. 5

   Warm each tortilla in a dry pan or microwave for 20 to 30 seconds.

6. 6

   Spoon the filling down the center of each tortilla, fold in the sides, and roll tightly from the bottom up.

7. 7

   Heat a large nonstick skillet sprayed with cooking spray over medium heat. Add 2 burritos at a time, seam side down, and cook until golden, about 2 minutes. Flip and cook for 2 minutes more. Repeat with the remaining burritos.

8. 8

   Serve immediately, or if making ahead, let cool completely, wrap each burrito tightly in foil, and store in a freezer-safe bag labeled with the date. Freeze for up to 3 months or refrigerate for up to 4 days.

9. 9

   --- To Reheat From Frozen: ---

10. 10

    Oven: bake foil-wrapped at 400°F for 20 to 25 minutes.

11. 11

    Air Fryer: remove foil and heat at 400°F for 10 to 12 minutes. This is my favorite method.

12. 12

    Microwave: remove foil, wrap in a damp paper towel, defrost for 5 minutes, then cook on high for 1 to 2 minutes.