Description
These delicious freezer breakfast burritos are perfect for busy mornings when you need a quick, hearty meal. Loaded with crispy tater tots, savory sausage, fluffy eggs, melty cheese, and fresh toppings, they can be prepped ahead and baked or reheated straight from the freezer for a satisfying start to your day.
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 Toppings
- 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 and prepare baking sheet: Preheat your oven to 400°F (200°C) and lightly oil a baking sheet to prevent sticking and help the burritos crisp up during baking.
- Cook tater tots: Bake the frozen tater tots according to package instructions until they are crispy and golden brown, about 20 minutes. Once done, set aside to cool slightly so they don’t make the tortillas soggy.
- Cook sausage: Heat the olive oil in a skillet over medium-high heat. Add the breakfast sausage and cook until browned and cooked through, about 3 to 5 minutes. Break it up with a spoon as it cooks.
- Prepare scrambled eggs: In a bowl, whisk the eggs. Pour them into the skillet with the cooked sausage. Cook the eggs gently until just set, then stir in the half and half to make them creamy and thickened. Season with kosher salt and freshly ground black pepper to taste.
- Assemble burritos: Lay out each flour tortilla flat. Spread a layer of refried beans down the center of each tortilla. Top with a portion of crispy tater tots, sausage and egg mixture, shredded cheddar and Monterey Jack cheeses, diced Roma tomatoes, and chopped cilantro.
- Fold burritos: Fold the sides of each tortilla inwards, then roll them burrito-style tightly to encase the filling. Place each folded burrito seam-side down on the prepared baking sheet to keep them closed.
- Bake burritos: Bake the assembled burritos in the preheated oven for 12 to 15 minutes until they are heated through and the tortillas have a slightly golden color and a bit of crispiness.
- Serve or freeze: Serve the burritos right away for a warm breakfast, or allow them to cool completely before transferring to an airtight container for freezing. When ready to eat, reheat from frozen in the oven or microwave.
Notes
- You can substitute turkey sausage to keep it lower in fat.
- Try whole wheat tortillas for a healthier option.
- If you prefer a vegetarian version, replace sausage with sautéed mushrooms or plant-based sausage.
- Customize fillings by swapping refried beans with black beans or adding avocado slices.
- For crispier burritos after baking, briefly broil for 1-2 minutes watching carefully to avoid burning.
- These burritos can be frozen for up to 3 months; thaw overnight in refrigerator before reheating for best texture.
