An easy make-ahead Breakfast Burrito Recipe. They go straight from the freezer to the microwave for a quick, nutritious breakfast.
Category: not set
Cuisine: not set
2 medium Yukon gold potatoes (peeled and diced small)
1 large red bell pepper (seeded and diced)
1 small red onion (diced)
1 tablespoon oil (or clarified butter)
1 teaspoon salt (divided)
12 large eggs
1/4 cup milk
2 tablespoons butter
1 1/2 cups Monterey Jack cheese (shredded (about 6 ounces))
12 (10-inch) or (12-inch) flour tortillas (room tempe
Burrito toppings (such as salsa cooked bacon, cooked sausage, optional)
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