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!
Leave a Reply