Freezer Breakfast Burritos
These freezer breakfast burritos are made with tater tots, eggs, beans and cheese, great for meal prep! Easy to make and fully customizable!
Ingredients
- 2 cups frozen tater tots
- 2 tablespoons olive oil
- 8 links breakfast sausage, casing removed
- 8 large eggs, lightly beaten
- ⅓ cup half and half*
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-ounce) can refried beans
- 8 8-inch flour tortillas, warmed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 Roma tomatoes, diced
- ¼ cup chopped fresh cilantro leaves
Equipment
Instructions
- Cook tater tots according to package instructions; set aside.
- Heat olive oil in a large cast iron skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
- Add eggs, and cook, stirring frequently, until they just begin to set. Gently stir in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
- Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place the burritos, seam-side down, onto the prepared baking sheet and cover with aluminum foil. Place into oven and bake until heated through, about 12-15 minutes.
- Serve immediately.
Notes
- Use room temperature ingredients. Let the filling ingredients cool down before assembling the burritos to prevent any sogginess.
- Soften the tortillas. Warm the tortillas first to make them soft and pliable to work with (without tearing).
- Tater tots are key. Skip the roasted potatoes and use crispy tater tots instead, adding a much-needed crunch in every single bite.
- Do not overfill. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
- Skip the fresh ingredients. Omit the fresh ingredients, such as salsa, tomatoes, avocado, and sour cream if freezing, adding them fresh after reheating.
- Freeze before baking. Freezing the burritos before baking will lock in freshness and avoid a soggy texture.
- Make it crispy. For a crunchy outside, cook the microwaved burrito in a hot skillet for 2 minutes on each side over medium high heat (or in an air fryer at 350°F for 2 minutes).