Breakfast burritos are a great way to make your weekday breakfast fast and easy.  Make a bunch up when you have some free time.  Wrap them individually in plastic wrap, and seal in a freezer bag.  Keep frozen for up to 3 months.  

How to make:

Tip: Cook everything first.  Then, assemble.

First, prepare your potatoes.  These act as a base for the burrito.  Dice potatoes (or use frozen hash browns or country potatoes).  Toss with a bit of olive oil and salt (use garlic salt, taco seasoning, or ranch seasoning for extra flavor).  Bake at 375 degrees for 25 minutes or until cooked through.  

Next, prepare your fillings.  Cook sausage, bacon, ham, bell peppers, onions, any other veggie.  Cut into small, bite sized pieces.  

Scramble eggs.  The number of eggs depends on the size tortilla shell you use.  For small, taco shells, use 1 egg.  For larger burrito sized shells, use 3 eggs.

When all items for your burritos are ready, it's time to assemble.  

Lay out your tortilla shells.  Put a scoop of potatoes, your fillings (meat and/or veggies), and eggs in the center of the tortilla.  Sprinkle with shredded cheese.  And roll!

To roll: fold the ends in first, grab the side closest to you and fold over the fillings - tucking it under the filling.  Use your pinky fingers to keep the sides in place and roll over to close.  Place burrito onto plastic wrap and roll it completely and tightly.  Put in freezer bags before freezing. This extra layer of protection helps keep the burrito safe from freezer burn.

To heat: remove from the plastic wrap.  Dampen a paper towel with water and wrap it around the burrito.  Microwave for 2-3 minutes (3-4 if using a large or extra large tortilla shell).  Let burrito stand for 1-2 minutes before enjoying!