- 12 Eggs
- pinch of kosher salt and ground black pepper
- Nonstick cooking spray
- 1 (4-ounce) can diced green chiles, drained
- 8 burrito-sized Flour tortillas
- 6 ounces fully cooked smoked ham, cubed
- 1 cup cheese, shredded Monterey Jack
- Sour cream and salsa, for serving (optional)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In large bowl, whisk eggs, salt and pepper until well beaten. Spray large nonstick skillet with cooking spray; pour in eggs. Cook over medium heat 4 to 6 minutes or until fully cooked, stirring to scramble frequently. Stir in green chiles. Transfer to plate and let stand until cool.
Working with a few tortillas at a time, microwave tortillas 10 to 15 seconds to soften. Lay tortillas on work surface. Spoon cooled scrambled eggs down center of each tortilla; top with ham and cheese. Fold tortilla over filling; then fold in sides of tortilla and continue rolling to form burrito. Repeat with remaining tortillas and fillings.
Wrap each burrito individually in aluminum foil. Place all burritos in large freezer bag and transfer to freezer.
To reheat: Unwrap and discard foil. Place burrito on microwave-safe plate; cover with paper towel. Microwave on high 1-1/2 to 2 minutes or until hot. Serve with sour cream and salsa, if desired.