'It took 18 eggs, 12 tortillas, and 3 mountains of grated cheese to yield this—the freezer breakfast burrito of my hopes and dreams.'
In This RecipeHeat the oven to 425°F with a rack positioned in the center. Line a rimmed sheet pan with parchment paper. Butter the bottom of a 9x13-inch baking pan; line the bottom with parchment and butter the paper.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the onion and poblano and cook until the onions are lightly golden and the chile is soft, 4 to 5 minutes. Remove from the heat to cool slightly. Bake until the eggs are just set, 10 to 12 minutes; the top should be dry to the touch and the eggs should barely jiggle in the center when the pan is shaken. Let the eggs cool to room temperature, about 10 minutes, then place a cutting board on top of the pan and flip carefully to invert them; peel away and discard the parchment paper.
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