Chorizo and Potato Freezer Breakfast Burritos

Prepare the Potatoes and Chorizo

First, dice the potatoes into small cubes (about 1/2 inch). Dice the onion. In a large skillet, heat olive oil over medium heat. Add the potatoes and cook until softened and slightly browned, about 15-20 minutes, stirring occasionally. Add the diced onion and cook for another 5 minutes until translucent. Remove from the skillet and set aside.

In the same skillet, cook the chorizo sausage over medium heat, breaking it apart with a spoon, until it is fully cooked and slightly crispy. Drain any excess grease. Add the cooked potatoes and onions back to the skillet with the chorizo. Stir to combine.

Scramble the Eggs

In a large bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet with the chorizo and potatoes. Cook over medium-low heat, stirring constantly, until the eggs are cooked through but still slightly moist. Remove from heat.

Assemble the Burritos

Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable. Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the chorizo, potato, and egg mixture onto the center of the tortilla. Sprinkle with about 2 tablespoons of shredded cheddar cheese. Fold in the sides of the tortilla and then fold the bottom up and over the filling. Roll tightly to form a burrito.

Wrap and Freeze

Wrap each burrito tightly in plastic wrap. Then, wrap each burrito again in aluminum foil. Place the wrapped burritos in a freezer-safe bag or container and freeze for up to 2-3 months.

Reheating Instructions

To reheat, remove a burrito from the freezer. Unwrap the aluminum foil and plastic wrap. Wrap the burrito in a damp paper towel and microwave on high for 2-3 minutes, or until heated through. Alternatively, you can bake the burrito in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also thaw the burrito in the refrigerator overnight and then reheat it in a skillet or microwave.