Easy Breakfast Burritos - Magic Bloom DIY

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8 large tortillas Burrito size works best.
8 large eggs Scramble until soft but not runny.
2 cups cooked potatoes or hash browns Diced small and pan-cooked or frozen hash browns until browned.
1 cup shredded cheese Choice of cheese.
1 cup cooked breakfast meat or beans Optional.
to taste salt and pepper
optional extras like onions, bell peppers, spinach, or hot sauce For added flavor.

Step 1: Cook the potatoes small and pan cook them with a little oil, salt, and pepper until golden.
Step 2: Cook your add-ins if using meat or veggies until not watery.
Step 3: Scramble the eggs gently and season them while cooking.
Step 4: Cool everything down by spreading the filling on a plate for about 10 minutes.
Step 5: Assemble by warming tortillas and adding potatoes, eggs, meat or veggies, and cheese.
Step 6: Roll tight, folding sides in and rolling from the bottom up.
Let the burritos cool first to avoid trapping moisture.
Wrap each burrito in foil or parchment and then place into a freezer bag.
Label with the date and contents to avoid surprises later.
Freeze flat first and then stack them.
Microwave: Unwrap and heat burrito in a paper towel for 1-2 minutes, flipping once.
Air fryer: Microwave for 45-60 seconds, then air fry at 350°F for 6-10 minutes.
Oven: Bake wrapped burritos at 350°F for 30-40 minutes from frozen.

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These burritos are simple, filling, and customizable. Great for make-ahead breakfasts to make weekday mornings less stressful.