Homemade, Freeze-Ahead Breakfast Burritos are a staple in our house of men. The boys love these and I love how easy, economical and filling they are. With 5 boys in our home, plus a hungry husband, trust me when I tell you- it’s not always easy to keep them satisfied! These seem to do the trick!
Homemade, Freeze-Ahead Breakfast Burritos
This is a very versatile recipe and can be altered to your family’s tastes.
The main ingredients for a breakfast burrito are: Eggs, Breakfast meat, seasoning, potatoes and, of course, tortillas.
For the above version, I made an filling mixture of 18 eggs, 1 lb. of Jimmy Dean breakfast sausage, and 1/2 cup of salsa. Start by cooking thoroughly and breaking up the sausage in a skillet, add the eggs and scramble, once the eggs are cooked through, add the salsa and mix together. Remove from heat and set aside.
Bake tator tots from frozen to a golden brown and set aside.
Set up your assembly station with the egg mixture, tator tots, shredded cheese and tortillas.
Each tortilla gets egg mixture, 4 tator tots and a sprinkle of cheese. Wrap and set aside.
When using the above recipe, I get about 19 generously filled burritos, up to 25 medium filled.
I let them cool after wrapping, place them in gallon ziploc bags and either freeze or place in the fridge.
If you put them in the fridge, they will last about 6 days. We have at least 4 of them made every morning, so going past that time frame is rarely an issue.
If you freeze them, they will last up to 3 months.
You can heat them in the microwave, 1-2 minutes per burrito.
My family prefers them baked- Bake on a baking sheet at 350 till lightly golden and heated through. (About 25 minutes from frozen, 15 minutes from refrigerated.) Serve with salsa and sour cream or just grab and go!