Make-Ahead Breakfast Burritos

1: Heat 2 tablespoons of olive oil in a 12-inch nonstick skillet over medium-high heat.

2: Add frozen Potatoes O’Brien, pressing them into a single layer. Cook undisturbed for 5-7 minutes to develop color, then stir and cook for another 5 minutes.

3: Reduce heat to medium-low. For crispier potatoes, cook in two batches with extra oil.

4: In a large bowl, whisk together the eggs, salt, and pepper. Pour the eggs over the potatoes in the skillet.

5: Let them sit for 1 minute, then stir gently. Repeat twice until the eggs are slightly underdone, about 3 minutes.

6: Remove the skillet from the heat and sprinkle the cheese over the egg and potato mixture. Allow it to melt while you prepare the tortillas.

7: Remove the entire pack from the plastic packaging. Sandwich the tortillas between two damp paper towels and microwave for 20-30 seconds on each side until warm and pliable.

8: Spread 1/4 cup of refried beans on each tortilla. Stir the beans in the can first to make them easier to spread.

9: Divide the potato, egg, and cheese mixture evenly over the beans.

10: Roll up the burritos: Fold the bottom edge over the filling, tuck in the sides, and roll tightly without squeezing too hard to avoid tearing the tortilla.

11: Wrap each burrito in a sheet of parchment paper, ensuring all sides are covered to prevent drying out in the freezer. Then wrap in plastic or tin foil.

12: Place in the freezer. Remove the foil/plastic wrap and microwave the parchment-wrapped burritos on high for about 5 minutes, or until fully heated.

13: For a crispy exterior, brown the burritos in a skillet with a little oil, about 2 minutes per side. Serve with salsa, hot sauce, or sour cream.