10 whole eggs
10 egg whites
2/3 cup shredded mexican cheese
2 (4 oz cans) diced green chiles (mild if making kid friendly)
6-7 baby red potatoes, washed and diced
2 tbsp olive oil
salt and pepper
12 Flatout Flatbread Wraps or Whole Wheat Tortillas
Preheat oven to 400
In a large bowl, toss the diced baby red potatoes in olive oil and season with salt and pepper. Spread onto a lightly greased baking sheet and roast for 25-30 minutes until edges start to crisp and potatoes are fork tender. Remove from oven and set aside.
In a separate mixing bowl, whisk eggs, egg whites, green chiles, cheese and salt and pepper (1/4 tsp each) together. Heat a large skillet with cooking spray over medium heat. Pour the eggs into the skillet and cook, stirring gently until scrambled and cooked through. Remove from heat. Gently stir the potatoes into the egg mixture.
Place about 1/2 cup of egg filling in the center of 12 Flatout Wraps or tortillas. Roll up like a burrito (watch this if you need help) Place along side each other on a baking sheet. Place in the freezer until burritos are frozen. Wrap each burrito in a piece of foil and put the burritos in a ziplock storage bag. Keep in the freezer until ready to eat.
When ready, unwrap burrito, place on a plate and microwave for 2-3 minutes until warmed through or bake on a baking sheet at 35o until heated through. Enjoy!
Recipe by Kristy Denney at https://boysahoy.com/easy-freezer-breakfast-burritos/