Breakfast Burrito

Yes. Wrap each cooled burrito tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. To reheat from frozen, wrap in a damp paper towel and microwave for 2-3 minutes, turning halfway through. Or wrap in foil and warm in a 350°F oven for 15-20 minutes until heated through.

Shred fresh potatoes on a box grater, squeeze out excess moisture in a clean kitchen towel (this is important—wet potatoes won't crisp), and proceed. Fresh potatoes may take 2-3 minutes longer to cook.

You cooked the eggs over too high heat or stirred too vigorously. Cook over medium-low heat and stir gently and slowly; you want soft, custard-like curds. The eggs continue cooking after you remove them from heat, so stop when they still look slightly underdone.

Absolutely. Sausage, ham, chorizo, or diced smoked salmon all work beautifully. You can also omit meat for a vegetarian version. Add sautéed spinach, mushrooms, tomatoes, or avocado as well.

Wrap each burrito tightly in foil or parchment paper immediately after rolling; this keeps it warm for 20-30 minutes and makes it easier to eat. Serve with hot sauce, salsa, sour cream, or guacamole on the side.

Wrap cooled burritos individually in plastic wrap and refrigerate for up to 3 days. Reheat wrapped in a damp paper towel in the microwave for 1-2 minutes, or unwrapped in a 350°F oven for 12-15 minutes until heated through. Alternatively, slice and reheat in a skillet over medium heat for a crispy exterior.