These large family farmhouse tator tot breakfast burritos have become a favorite in the Kilcoyne house! Having a husband and 5 sons has taught me one very valuable skill through the years: bulk freezer cooking. Having bulk freeze ahead meals in my monthly menu plan has been such a time saver for me!
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My husband needs a substantial breakfast each morning because his work is often labor-intensive and he requires those extra calories. My boys are, well, BOYS, lol and EVERY meal needs to be substantial while they are growing, especially during the teens years!
When I make the breakfast burrito mix for the month, I block out an entire morning to get everything prepared, assembled and packaged. I have a huge stainless steel dough bowl that everything gets mixed into and then I set up my assembly station, put on a podcast or some music and get to making the filling mix.
My husband eats 3 of these per day and my sons will eat 1-2 burritos per day. On average, I plan for 6 burritos to be consumed per day. If I am planning for the entire month, then I will make approximately 180 burritos for the freezer and that usually is enough for the whole month. Sometimes, for the sake of freezer space, I only make about 65 or so at a time- which will last about 2 weeks in our household.
The recipe below used about 256 eggs from our chickens and made 85 burritos. It’s a very forgiving recipe, and I make the burritos HEARTY so that they are filling. And, now that our hens are laying frequently, it’s been an awesome way to use up those eggs!
Ingredients for Farmhouse Tator Tot Breakfast Burritos
- 1 large yellow onion chopped
- 3 large green peppers chopped
- 3 pkgs. diced fully cooked ham
- 2-3 cups diced tomatoes
- 250 fresh eggs, scrambled
- 1/2 cup of butter
- Garlic powder (1/4 cup)
- Pepper (1/8 cup)
- Salt to taste
- frozen Tator tots (I buy the really big bags from Walmart)
- Shredded sharp cheddar cheese (again, the really big bag from Walmart)
- Burrito-sized Flour Tortillas (at least 10 packages)
*you will also need: a large cooking pan, gallon-sized freezer bags, foil if you plan to individually wrap them, sharpie to label bags, & a LOT of freezer space!
How to make the farmhouse tator tot breakfast burritos filling
Step 1: Get a large pan on the stove and set it to medium heat. Put a little oil or butter in there or spray with non-stick spray. Once heated, put your chopped onions in and saute till softened. Add green peppers and saute till softened.
Step 2: add diced ham and cook till warmed through. By now, the onions should be translucent and even browning a little on the edges, the peppers should be soft and the ham should be heated through. Remove from heat and transfer to your large mixing bowl.
Step 3: Time to cook your eggs! Begin by melting part of the butter in the pan, then add your eggs. I often scramble the eggs in 2 or 3 smaller batches in order to avoid burning them. So, for example, I will put a couple tablespoons of butter in the pan, and add 50 eggs or so. Once those are scrambled, I transfer them to the large mixing bowl and repeat the process until all eggs are scrambled and transferred to the bowl.
Step 4: Add diced tomatoes, garlic powder, pepper and a little salt to the large mixing bowl and gently combine all the ingredients well. Once combined, taste and salt as preferred. The filling is now complete!
Set up your assembly station and make burritos
After the filling is finished, you have two options. Stop for the day, cover the filling and refrigerate for up to 3 days before assembly. OR- set up your assembly station and supplies to make and freeze your burritos. To set up your station, you will need a clean workspace such as a counter or table. I often pull one of my older boys to help with assembly so it goes quicker, or if I am doing it myself, I put an audiobook or podcast or music on Alexa and get to work!
- Label your bags first. I usually label at least 10 freezer bags first so that I won’t have to worry about them later. I put the type of burrito they are, the date and the oven temp to bake them at. If I am using foil to individually wrap some of them ( I do this only when I know we will have upcoming field trips or road trips, we cook them in the foil wraps and they stay nice and warm for a grab and go breakfast), I prepare about 25 or so pieces of foil to wrap burritos.
- Next I get the mixture and 2 1/3 measuring cups and set them out. I get all my flour tortillas and divide them up between me and the other person helping. Then I put the shredded cheese in a large bowl and the tator tots in a large bowl to make reaching in to grab them easier. I grab two baking sheets, one for me and one for the other person to place the burritos on while we assemble them.
- To make the burritos you use one scoop of burrito mix, 3 tator tots and a sprinkling of sharp cheddar cheese. Roll the burrito making sure to tuck in the sides so the filling does not fall out and place on the baking sheet.
- After you are done assembling, place 5 burritos in a ziploc bag, making sure the bag stays flat. (Don’t stack them on top of each other, but rather, keep them in a single layer)
- If you are wrapping some individually, you simply wrap them in foil, then place in a ziploc bag and freeze
- Place the burritos in the freezer and marvel that you now have a month of hearty breakfasts for the family!
- To reheat: Preheat your oven to 400 degrees and place the amount of burritos you wish to use on a non-stick or prepared baking sheet and bake till heated through. From frozen, this usually takes about 20 minutes for us.