Easy Breakfast Burritos

5 from 6 votes

These breakfast burritos are packed with eggs, bacon, sausage, cheese and tater tots and will give you the protein punch you need to get your day started off right!

Prep Time30

Cook Time15

Total Time45

Course: Breakfast

Cuisine: American

Keyword: freezer burritos, make ahead breakfast recipe

Servings: servings

Calories: 597kcal

Author: The Chunky Chef

Ingredients

2 cups frozen tater tots
8 slices bacon
1 lb. bulk sausage we like the country pork or sage varieties
1 Tbsp unsalted butter
8 large eggs
1/3 cup heavy cream
1/2 tsp kosher salt
1/2 tsp black pepper
8 large flour tortillas burrito-sized
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/3 cup minced fresh chives or green onions

Instructions

COOK TATER TOTS

Cook tater tots according to package directions, then set aside to cool.

COOK BACON

In a large skillet, cook bacon over MED LOW heat until crispy. Transfer cooked bacon to a paper towel lined plate and drain off most of the bacon fat, leaving a little bit still in the skillet.

COOK SAUSAGE

Increase heat to MED HIGH and add bulk sausage. Cook sausage about 5-6 minutes, breaking up the meat into crumbles as it cooks. Drain.

COOK EGGS

Whisk together eggs and cream.
Return skillet to stovetop, lowering heat to MED. Add butter and egg mixture, stirring every so often, until eggs begin to set. Continue cooking and stirring occasionally until no wetness remains. Set eggs aside.

CRUMBLE BACON AND PREHEAT OVEN (if baking right away)

Crumble cooked bacon.
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.

MIX FILLING

Add eggs to large mixing bowl. Add in half of the cooked tater tots, crumbled bacon, cooked sausage, most of the cheese, and fresh chives.

ASSEMBLE BURRITOS

Warm tortillas in microwave until pliable. Line a few tater tots down the center of one tortilla, using a wooden spoon to smoosh them down a little. Top with some of the egg mixture, then a sprinkle of some of the remaining cheese.
Roll tortilla up from the bottom, folding in the sides, burrito-style. Place seam-side down on prepared baking sheet. Repeat with remaining tortillas.

IF FREEZING

Wrap each burrito with foil and add to freezer-safe container. Freeze for up to 3 months.

IF BAKING

Bake in preheated 400°F oven for 15 minutes, until golden brown and filling is hot.

SERVE

Serve burritos hot.

Notes

WARM THE TORTILLAS - if you've ever tried to fold a cold or even room temperature tortilla, you know that it doesn't work out too well. They tend to crack and fall apart. Warming the tortillas (flour is truly the variety you want here) solves that problem!
USE COOLED INGREDIENTS - if you're going to be freezing these burritos, use ingredients that are closer to room temperature, so you can freeze them right away.

FREEZING

Assemble the burritos, then wrap each one individually in plastic wrap, foil, parchment paper, or wax paper.

Add packages to an airtight freezer container (we use a freezer resealable plastic bag), label it with the contents and the date, and freeze for up to 3 months.

REHEATING A FROZEN BREAKFAST BURRITO

You're going to have the best results if you thaw the burrito overnight in the refrigerator.

However, you can still reheat these from frozen.

There are three options for reheating your breakfast burrito:

Microwave - for a thawed burrito, microwave on high for about 1 minute. For a frozen burrito, wrap in a damp paper towel and microwave on high for about 2 minutes, turning halfway through.
Oven - for thawed burritos, bake in a preheated 400°F oven for about 15 minutes. To bake from frozen, bake in a preheated 400°F oven for 35-40 minutes.
Skillet - reheating in a skillet will give you the most amazing crisp exterior! Heat a drizzle of oil in a skillet over about MED heat. Add thawed burrito (frozen ones aren't advisable), seam side down, and cook until golden brown on all sides and insides are heated through, about 90 seconds per side.

Nutrition