Make-Ahead Breakfast Burritos

Dice 1/2 medium onion and 1 medium red bell pepper into small pieces. Slice 2 green onions thinly.

In a large bowl, whisk together 6 eggs, 2 tablespoons milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the diced onion and bell pepper, cooking for about 3-4 minutes until softened.

Add 1 cup frozen hash browns to the skillet along with 1/2 teaspoon garlic powder and 1/4 teaspoon cumin. Cook for about 5 minutes, stirring occasionally, until the hash browns begin to brown.

Add 1/2 cup black beans to the skillet and stir to combine.

Pour the egg mixture into the skillet with the vegetables and hash browns. Cook, stirring gently, until the eggs are just set but still slightly moist, about 2-3 minutes.

Remove the skillet from heat and stir in 1/4 cup salsa and the sliced green onions.

Warm 6 large flour tortillas in the microwave for 20-30 seconds to make them more pliable.

Place equal portions of the egg mixture in the center of each tortilla, then top each with about 2-3 tablespoons of shredded marble cheese.

Fold in the sides of each tortilla, then roll up tightly to form burritos.

To store: Wrap each burrito individually in aluminum foil or parchment paper, then place in a freezer-safe bag. Label with the date and freeze for up to 1 month.

To reheat from frozen: Remove foil, wrap in a paper towel, and microwave for 2-3 minutes, flipping halfway through. For a crispy exterior, heat in a toaster oven for 8-10 minutes at 350°F after microwaving.