FREEZER BREAKFAST BURRITOS

Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!!

INGREDIENTS:

  • 2 cups frozen tater tots
  • 2 tablespoons olive oil
  • 8 links breakfast sausage, casing removed
  • 8 large eggs, lightly beaten
  • 1/3 cup half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) can refried beans
  • 8 (8-inch) flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 Roma tomatoes, diced
  • 1/4 cup chopped fresh cilantro leaves

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cook tater tots according to package instructions; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
  4. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  5. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
  6. Place into oven and bake until heated through, about 12-15 minutes.
  7. Serve immediately.

NOTES:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.

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