Freezer Breakfast Burritos

Step 1 -Bring a small saucepan of salted water to a boil.

Step 2 -Add the potatoes to the saucepan and cook until just tender, about 7 minutes. Drain the pot.

Step 3 -Heat 1 teaspoon of the vegetable oil in a large heavy skillet over medium heat.

Step 4 -Add the chorizo, pepper, tomatoes, and onion, and saute, breaking the meat up into small pieces, until just cooked through, about 6 -7 minutes.

Step 5 -Add the potato and saute over medium-low heat until the flavors are combined.

Step 6 -Remove the skillet from the heat.

Step 7 -In a medium bowl whisk the eggs together with the milk, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper.

Step 8 -Heat the remaining 1 teaspoon of the oil in a large nonstick skillet over medium heat.

Step 9 -Add the egg mixture and cook, stirring to scramble, until just cooked through, about 3-5 minutes.

Step 10 -Remove the eggs from the heat immediately. Do not overcook.

Step 11 -Top each tortilla with the chorizo mixture and eggs.

Step 12 -Sprinkle the tortillas evenly with the Mexican blend cheese. If you are not freezing, you can also sprinkle in the parsley. You can freeze the parsley but it will become soggy.

Step 13 -Roll up the tortillas into burritos.

Step 14 -Place the burritos on a parchment-lined baking sheet.

Step 15 -Freeze the burritos until frozen.

Step 16 -Transfer the burritos to a freezer bag and store them in the freezer for up to 3 months.

Step 17 -To reheat, wrap the burrito in a moist paper towel and place it on a microwave-safe plate.

Step 18 -Microwave until warmed through, about 2 minutes.

Step 19 -Serve.