Breakfast mainstay item
Ingredients
-12 Tortillas. Tortilla sizes can vary between brand and manufacturer. 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 will not wrap properly, forcing you to reduce the filling portion. When it comes to a bread variant, be sure to buy something healthy. I suggest buying whole wheat flour tortillas as they will have fewer calories than other types. Make sure you get flour and not corn tortillas, as corn brands don’t freeze either.
-12 Eggs. You will need larger eggs that have not been broken. 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 while reducing the chance of coming in contact with 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 grown regularly in soil warmed to around 70 degrees. The off-white ribs and the seeds inside the bell pepper can be eaten, but many people eliminate them due to their bitter taste.
-1 Red Onion. Red onions tend to be medium to large in size 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 heating substance and flavor base for many dishes around the world.
-1 teaspoon salt. While it is often considered unhealthy, salt can be used to amplify flavors in 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 main method of preserving meats before temperature preservation was discovered in the new age.
-2 Yukon Gold potatoes. Potatoes are loaded with vitamins and nutrients that the human body needs. One potato has about 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 the United States along with one hundred and twenty-five countries around the world.
-1/4 cup of whole milk. Milk is a reliable source of calcium and cleansing nutrients. It is one of the only substances that your body can only survive on.
-2 butter spoons. The butter is used to grease the kitchen equipment in this recipe as well as to enrich 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 beating the cream.
-1 1/2 cup of grated cheese. It is highly recommended that you use Monterey Jack cheese for this burrito meal prep. This variant will go better with eggs and potatoes. It is possible to mix in a little mozzarella, but keep it in a small proportion.
-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: Cut and clean the potatoes, onion and bell pepper in a medium bowl. Drizzle the oil on top and mix while adding half a teaspoon of salt. Next, pour the vegetables onto a baking sheet and place in the preheated oven for twenty minutes.
Step 3: While you wait for the vegetables to grill, combine 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 vegetables are completely cooled to room temperature, you can begin assembling the burritos. Place individual tortillas on top of 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 omelette. If you have additional ingredients, place them on the omelette along with the eggs.
Step 5: Roll the burritos tightly by folding the sides over the toppings and rolling end to end. Place the rolled side upside down on the foil and seal the foil over the burrito.
Step 6: Place the wrapped burritos on a cold baking sheet and place in the freezer for several hours. After freezing, transfer burritos from skillet to gallon-size zip-top sipper bag. They will stay fresh when stored this way for a month or two.
Step 7: When you’re 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 more flavor.