Ultimate Breakfast Burritos
Ingredients:
- 8 ounces frozen tater tots (half of a 16-ounce bag)
- 1 pound applewood-smoked bacon
- 1 pound breakfast sausage
- 12 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 large flour tortillas
- 8 ounces shredded Mexican cheese blend
- 2 Roma tomatoes, seeded and diced
- A handful of fresh parsley, chopped
Instructions:
- Cook Tater Tots:
- Prepare the tater tots according to the package instructions until crispy. Baking them in the oven is usually best for achieving that desired crispiness.
- Bake the Bacon:
- Lay the bacon on a baking sheet and bake in a preheated oven at 400°F for 15-25 minutes or until it reaches your preferred level of doneness. Let it cool, then chop into bite-sized pieces.
- Brown the Sausage:
- In a medium skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spatula. Once fully cooked, drain the excess grease and set aside.
- Scramble the Eggs:
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Coat a large skillet with non-stick spray and heat over medium. Add the egg mixture, stirring occasionally, until the eggs are softly scrambled but still moist, about 5 minutes.
- Assemble the Burritos:
- On a countertop, lay out a flour tortilla. Start with an ounce of cheese, followed by a sprinkle of diced tomatoes and parsley. Add some sausage, bacon, about 1/2 cup of the scrambled eggs, and a generous spoonful of tater tots.
- To fold, bring the sides of the tortilla inwards, then roll from the bottom up tightly, ensuring the fillings are securely enveloped.
- Freeze:
- Wrap each burrito tightly in foil or plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
To Reheat:
- Unwrap the burrito from its foil or plastic and rewrap it in a paper towel. Microwave on high for 2-3 minutes or until heated through.
Enjoy a delicious and filling breakfast burrito, perfect for a quick morning meal or a satisfying breakfast on-the-go!
