Description
These delicious freezer breakfast burritos are perfect for busy mornings when you need a quick, flavorful meal. Crispy tater tots, savory breakfast sausage, fluffy scrambled eggs, creamy refried beans, and a blend of cheeses are wrapped in a warm flour tortilla, then baked to golden perfection. Prepare ahead, freeze, and reheat for an easy breakfast on the go.
Ingredients
Scale
Potatoes
- 1 pound Frozen Tater Tots (These add a satisfying crunch; feel free to swap with diced roasted potatoes.)
Meat and Eggs
- 1 tablespoon Olive Oil (Can substitute with any neutral oil.)
- 1 pound Breakfast Sausage (Consider using turkey sausage for a lighter option.)
- 6 large Eggs
- 1/2 cup Half and Half (Can substitute with equal parts milk and cream or just milk.)
- to taste Kosher Salt
- to taste Freshly Ground Black Pepper
Beans and Tortillas
- 1 can Refried Beans (Can substitute with black beans for a different flavor.)
- 4 large Flour Tortillas (Whole wheat tortillas are a nutritious substitute.)
Cheese and Vegetables
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
- 1 cup Roma Tomatoes (Can leave out for a simpler burrito.)
- 1/4 cup Chopped Fresh Cilantro Leaves (Can substitute with green onions.)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and lightly oil a baking sheet to prevent sticking.
- Cook Tater Tots: Cook the frozen tater tots according to package instructions, usually about 20 minutes, until they are crispy and golden brown. Once done, set them aside to cool slightly.
- Cook Sausage: In a skillet over medium-high heat, heat the olive oil. Add the breakfast sausage and cook, breaking it up as it browns, for about 3-5 minutes until thoroughly cooked and browned.
- Scramble Eggs: In a bowl, whisk the eggs until combined. Pour them into the skillet with the cooked sausage and cook until the eggs are just set. Stir in the half and half and continue cooking until thickened. Season with kosher salt and freshly ground black pepper to taste.
- Assemble Burritos: Lay out each flour tortilla and spread a layer of refried beans down the center. Add a layer of crispy tater tots, then spoon over the sausage and egg mixture. Top with shredded cheddar and Monterey Jack cheeses, diced Roma tomatoes, and chopped fresh cilantro.
- Fold Burritos: Fold in the sides of each tortilla and roll them burrito-style, tucking the ends in to fully encase the filling. Place each burrito seam-side down on the prepared baking sheet.
- Bake Burritos: Bake the assembled burritos in the preheated oven for 12-15 minutes, until they are heated through and the tortillas turn slightly golden and crisp.
- Serve or Store: Serve the breakfast burritos immediately or let them cool completely before placing in an airtight container for freezing. Reheat when ready to eat.
Notes
- To make lighter burritos, substitute turkey sausage for pork sausage and use whole wheat tortillas.
- You can swap refried beans with black beans or another preferred bean for a different flavor profile.
- Omit tomatoes if you prefer a less moist filling.
- These burritos freeze well and can be reheated in the oven or microwave.
- For added crunch, you can swap tater tots with diced roasted potatoes.
