Make once and enjoy these breakfast burritos all week long!
Yield:6 breakfast burritos
6 large eggs
1 tablespoon oil
1 medium tomato, diced small
1cup shredded cheese
6 8-inch tortillas
6 parchment paper squares, about 10 inches
Additional toppings and salsa (optional)
In a medium bowl, whisk eggs.
In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat.
On a flat surface, place a tortilla on top of a parchment paper square. Top the tortilla with 1/6 of the egg mixture, top with shredded cheese and any other toppings or salsa.
Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper square.
Repeat the process with remaining tortillas and eggs. Once cooled, transfer assembled burritos into a gallon sized freezer bag and refrigerate for up to a week or freeze for up to one month.
To eat, simply warm directly in the microwave until heated through.