Ironically, I’ve been having a hard time getting into a cooking groove during this pandemic. Even though I’m now home basically ALL the time, my job seems to have gotten even busier, and I’m in the process of getting my MBA so I seem to have even less time in the day to cook. Which means I need to get back into doing some food prep on my weekends more than ever, like making these Freezable Breakfast Burritos.
Breakfast is probably one of the hardest meals for me to actually make. For one, I’m not terribly good at making eggs. Plus, I’d much rather roll out of bed and start working immediately. So any make ahead recipes that I can quickly heat up are super helpful.
These Breakfast Burritos are perfect for hectic mornings. They are freezable, so you can take them out of the freezer the night before and just microwave them quickly in the morning. Plus, they are completely customizable to whatever you like in your breakfast burrito! This makes 10 breakfast burritos, so feel free to adjust as needed (my husband and I can polish these off within 2 weeks).
- 1/2 (19 oz) bag of tater tots
- 1 tablespoon olive oil
- 1 lb breakfast sausage, casing removed (you may be able to find just ground breakfast sausage without the casing as well)
- 10 large eggs
- 1/2 cup whole milk
- hot sauce, to taste (optional)
- salt and pepper, to taste
- 1 (15.5 oz) can black beans, rinsed and drained
- 2 cups shredded Mexican cheese
- 1 pint cherry tomatoes, quartered
- 10 (8-inch) flour tortillas
Begin by cooking the tater tots according to package directions. Let cool.
Preheat your oven to 400 degrees F. Spray a cookie sheet with cooking spray and set aside.
Heat the olive oil in a large saute pan over medium high heat. Add in the sausage, stirring to crumble, until browned, about 5 minutes. Remove the sausage crumbles with a slotted spoon and set aside.
Add the eggs and whole milk to a bowl and whisk lightly to combine. Season with salt and pepper, and, if desired, hot sauce, stirring to combine.
Add the egg mixture to the skillet over medium heat. Cook, stirring frequently, until the eggs are mostly set.
Rinse and drain your black beans. Quarter your cherry tomatoes.
Add the flour tortillas to a microwave-safe plate and top with a wet paper towel. Heat for 30 seconds in the microwave and keep warm.
To assemble, take a warmed tortilla and add in some eggs, sausage crumbles, and tater tots. Top with black beans, cheese, and tomatoes. (Be sure to not overfill, start with about a tablespoon of each ingredient and then adjust as needed.)
When you have all of the ingredients in your tortilla, fold each side of the tortilla over itself in thirds, then tuck the top and bottom in to form a burrito. Add the burrito to your prepared cookie sheet seam sides down. Repeat with the remaining ingredients.
Cook the burritos at 400 degrees F for 15 minutes. If eating immediately, dig in!
If freezing, allow the burritos to cool completely, then wrap each individual burrito tightly in plastic wrap. Add multiple burritos to a freezer zip top bag and freeze.
When you’re ready to eat the burritos, remove one from the freezer the night before and let thaw in the fridge overnight. To reheat, microwave for 1-2 minutes or until heated through. (If you reheat straight from the freezer, heat in the microwave for 3-5 minutes).
So, these aren’t exactly my prettiest recipe. But, they are so yummy! The best part of these burritos is how wonderfully filling they are!
Since making these, I’ve added in sauteed peppers and onions as well, and that was an awesome addition. Again, feel free to adjust the ingredients of this to make your perfect breakfast burrito!