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Freezing breakfast burritos — the complete process

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I make twelve breakfast burritos on Sunday and eat them through the week. Here is the complete process that works: All components cooked and cooled to room temperature before assembly. Potatoes par-cooked and crisped, eggs slightly underdone, no fresh wet ingredients (save crema and fresh salsa for eating). Wrap individually in parchment first, then foil. Freeze flat for two hours before stacking. Reheat from frozen: foil in a 350F oven for 20 minutes. Do not microwave in the foil. The oven method keeps the tortilla from getting soggy in a way the microwave cannot.

B

breakfast_or_bust

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The foil-in-oven method is exactly what I use. The foil traps just enough steam to reheat the inside without making the tortilla wet. The difference from microwave is significant — the microwave version is edible, the oven version is actually good.

M

morning_burrito

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How do you handle the avocado situation? I end up adding it fresh each morning which adds a step. Wondering if there is a way to freeze it in without it turning brown.

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