Breakfast Burrito
Freezer-friendly burritos filled with eggs, potatoes, cheese and sausage - perfect for breakfast at home or camping!
Servings: 12
Calories: 477kcal
Ingredients
- 3 cups 750 mL frozen potato tots (about 12 oz/375 g)
- 12 large eggs
- 1/4 cup 60 mL whole milk
- 1 tsp 5 mL salt
- 1 tbsp 15 mL olive oil
- 1 lb 500 g breakfast sausage (bulk or casings removed)
- 2 cups 500 mL shredded Cheddar cheese (about 8 oz/250 g)
- 12 8-inch 20 cm flour tortillas
- Salt and freshly ground black pepper
Instructions
- On a baking sheet lined with parchment paper, bake potato tots according to package instructions until extra crispy and golden brown.
- Meanwhile, in a large bowl, combine eggs, milk and salt. Whisk like a crazy person for about 1 to 11/2 minutes, until bubbles cover the entire surface when you stop. Let stand for 15 minutes at room temperature, until the mixture turns a slightly darker color.
- In a large skillet, heat olive oil over medium-high heat. Cook sausage for 4 to 5 minutes, stirring constantly and breaking up larger pieces, or until no longer pink.
- OPTIONAL: I like to turn the heat to high during the last minute to get a few crispy pieces of sausage, adding more flavor to the burritos.
- Remove from heat and strain through a fine-mesh sieve into a small bowl. Return 2 tbsp (30 mL) drained fat to skillet; discard the rest. Set aside sausage in another large bowl.
- Whisk egg mixture again for 15 to 20 seconds. With skillet back on medium-high heat, add eggs to sausage fat. Cook for about 4 to 5 minutes, gently scraping bottom and sides of pan continuously with a spatula, until no liquid remains. Add eggs to bowl with cooked sausage.
- Add Cheddar cheese and potato tots to egg-and-sausage mixture and gently combine. Season to taste with salt and pepper.
- Cut out 12 pieces of aluminum foil, each 8 inches (20 cm) square.
- Place a tortilla on each foil square. Spread a heaping 1/2 cup (125 mL) filling mixture down the center of each tortilla. Fold in opposite sides of tortilla, then roll up, burrito style. Place burrito, seam side down, on foil and wrap each individually.
MAKE IT NOW
- Preheat oven to 400°F (200°C). Place burritos on a baking sheet. Bake for 10 to 12 minutes or until heated through.
MAKE IT A FREEZER MEAL
- Place burritos in a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
REHEAT IT
- MICROWAVE: Remove foil, place on a plate, cover with plastic wrap and heat on High for 2 minutes or until warmed through.
- OVEN: Preheat oven to 400°F (200°C). Place foil-wrapped burritos directly on center rack and bake for 25 to 30 minutes or until heated through.
Notes
Freezing Breakfast Burritos - Follow the instructions above, right up until you bake them and instead of baking them, place them in labeled gallon-size freezer bags, squeeze gently to remove as much air as possible, and freeze. They will last in the freezer for 3 months.
Reheating Breakfast Burritos
- Microwave. To reheat these breakfast burritos in the microwave, remove the foil and microwave on high for 2 minutes, or until warmed through.
- Oven. To reheat these freezer breakfast burritos in the oven, preheat your oven to 400F (200C). Place them directly on the oven's center rack and bake for 25-30 minutes, or until heated through.
- Baking. If you don't want soggy burritos, don't microwave them when you re-heat them. Baking will pull out any excess moisture.
- Eggs. Make sure you cook your eggs well. Even if you like your scrambled eggs to have a little liquid, cooking them thoroughly for these burritos will make sure they don't make your breakfast burrito soggy.
- Sausage. Drain the sausage as directed so there's no excess liquid when you roll up your burritos. I promise it retains all the yummy flavors you want!
- Sliced Ham
- Cooked Bacon
- Veggies - bell peppers, mushrooms, onions
- Chorizo
- Black Beans
- Mozzarella or Monterey Jack cheese
Nutrition
Serving: 1g | Calories: 477kcal | Carbohydrates: 35g | Protein: 21g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 211mg | Sodium: 1103mg | Potassium: 342mg | Fiber: 2g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 3mg