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How To Make Freezer-Friendly Breakfast Burritos

Meghan Splawn
  • minutes
  • Serves 12

INGREDIENTS

1

Red bell pepper, large

1

Red onion, small

2

Yukon gold potatoes, medium

12

Eggs, large

1 tsp

Kosher salt

1 tbsp

Vegetable oil

12

(10- to 12-inch) flour tortillas

2 tbsp

Butter, unsalted

1 1/2 cups

Monterey jack cheese

1/4 cup

Whole milk