Freeze and Reheat Breakfast Burritos
Ingreadient
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1 (12 ounce) package bacon
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10 large eggs
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3 tablespoons milk
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¼ teaspoon salt
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3 tablespoons vegetable oil
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4 cups frozen hash brown potatoes with peppers and onion (such as Ore-Ida® Potatoes O'Brien®)
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½ teaspoon garlic salt
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¼ teaspoon ground black pepper
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10 sheets aluminum foil
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10 large flour tortillas
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1 ½ cups shredded Cheddar cheese
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1 cup salsa, or to taste
Direction
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep the skillet warm.
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Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about 5 minutes. Transfer to a bowl.
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Heat oil in the same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
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Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay 1 tortilla on each aluminum foil piece; evenly distribute Cheddar cheese on top. Add scrambled eggs, bacon bits, salsa, and potatoes to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first.
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Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
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Reheat by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
