Breakfast Burritos

I love to make ahead breakfast burritos for my family.  These are great to make all year long, and can be made with unlimited fillings on the inside.  Also, these are great in summer for camping trips, road trips, going to the beach, and late sleepers.  So, I usually spend a few hours making various types of burritos that I freeze for later use.

These breakfast burritos can freeze up to 6 months but will retain full flavor up to 3 months in a freezer bag.  They also heat up in just 1-2 minutes in the microwave.  It is a full breakfast in a tortilla that is fulling.  My kids love these for breakfast, especially on school mornings and in the summer.  So get creative with the fillings.  I have made some with chili, egg and cheese.  Also, I have made some with left over fajita meat.  So the possibilities are endless.

 

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Ingredients

This ingredient list is to make 8 burritos, but feel free to double or triple if you have a large family or need a few weeks worth of burritos.  I usually make at least 24 for my two boys, and they use them for about 2 weeks before I have to make more.  This makes breakfast a cinch before, or on the way to school, or for no stress breakfast over the summer.

• 8 count burrito size flour tortillas
• 1 1/2 pound bag of hash brown tater tots or potato puffs (they are usually sold in 2lb bags-32oz)
• 16oz (1 pound) package of pork sausage (get the kind you like and this can be regular or hot).  Other meats to consider are bacon, Canadian bacon, cooked ham, link sausage, etc.  So one package of bacon will work for 8 burritos.
• 2-3 cups of shredded cheddar cheese or Mexican cheddar cheese (if you like a lot of cheese you will use 3 cups and if not, about 2 cups)
• 8 large eggs
• Salt and pepper to taste
• 3-4 Jalapeños (optional)
• 1-2 cups of vegetable oil for frying the tater tots.

 

Supplies

• Frying Pan
• Mixing Bowls
• Cooking Utensils
• Sharp Knife
• Cutting Board
• Measuring Spoons
• Skimmer or Slotted Spoon
• Freezer Bags

 

Directions For Breakfast Burritos

• Start by cooking the breakfast sausage, bacon or warming the ham.  Then set to the side in a bowl or container.

 

• Next, crack the eggs in a bowl and season with a little salt and pepper and then mix.

 

• Scramble the eggs and cook until medium well consistency and remove the pan from the heat.

 

• Next, fry the tater tots until a golden brown, and drain on a plate with paper towels.

 

• Next, with a fork, smash the tater tots to make them flat.

 

• Then place 5-6 of the smashed tater tots and place towards the end of the tortilla.  Next, top with about two tablespoons of the meat and two tablespoons of eggs.

 

• Now top with shredded cheese.  So, if you like a lot of cheese, use about 3 tablespoons.

 

• Then add the chopped Jalapeños if you would like it a little spicy.

 

• Here is what it looks like for the bacon ones.  I fried the bacon and allowed it to drain and cool on paper towels.  Then I cut up the bacon with kitchen sheers and added to the top of the cheese.  The reason I cut up the bacon is so that you have bacon in every bite.  Sometimes, when you add the full strip of bacon, you take a bite and the whole strip comes out.  This does not happen if you chop it up.

 

• Then start with rolling from the end of the burrito once, then fold each of the sides in, and keep rolling.

 

• Then store in a freezer bag up to 6 months (but you should use within 3 months to protect the flavors).  In my house, they never last even 1 month.

 

• When you are ready to eat, put on a plate in the microwave for 1-2 minutes.

 

• Again, these breakfast burritos are perfect on the go, on the way to school or work, beach trips, road trips, camping and just anytime.  For those of us that like hot sauce, salsa or picante with our burritos, get those mini disposable cups and prefill a few that are ready to go.  I hope you enjoy!

 

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