Sausage and Egg Breakfast Burritos

Remember that time I agreed to cook ALL my meals. Yeah, about that…

So breakfast is the biggest challenge as I tend to skip it. So I needed make ahead meals that were super easy to heat up and would keep a few days in the fridge. Also, that I would not tire of. This really hit the spot and I love them. Tater tots are the perfect way to get the carb and make you think this has hashbrowns in it. The eggs I cooked lightly and did not over scramble. I opted for sage sausage (maple would have been great in here too) and the tomato gives it that bit of freshness.

Once I rolled them up – I think a 10- or 12-inch tortilla would have been better as these were bursting out of their shells a bit. But they still managed to roll up and were delicious each morning. Frankly, I’m a little sad to have polished them off and know I will have to make them again.


Yields 8 servings
From somewhere out there (thru Pinterest)

2 Cups Tater Tots
2 Tbls oil, olive
1 Pound sausage, I use Jimmy Dean’s Sage
8 Large egg, whole lightly beaten
1/3 Cup half and half
1 to taste salt and pepper
16 Ounce(wt)s beans, refried
8 Each tortilla, flour, 8 inch
2 Cups cheese, Mexican blend
2 Each tomato, plum diced

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Cook tater tots according to package instructions; set aside.

Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3 to 5 minutes, making sure to crumble the sausage as it cooks.
Drain excess fat, reserving 1 tablespoon in the skillet. I use a colander in the sink and leave a little fat behind in the skillet.

Whisk half and half, salt and pepper into eggs. Add eggs to the skillet and cook, whisking, until they just begin to set.

Continue cooking until thickened and no visible liquid egg remains, about 3 to 5 minutes; set aside.

Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, and tomatoes.

Fold in opposite sides of each tortilla, then roll up, burrito-style. Place, seam-sides down, onto preparing baking sheet; cover.

Place into oven and bake until heated through, about 12 to 15 minutes.

Serve immediately.

TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave for 4 to 6 minutes, turning halfway, or (2) bake at 400 degrees F for 30 to 40 minutes, or until completely cooked through.

If simply making ahead and reheating each day (storing in the fridge), store in an airtight container. Each day, nuke one on high for 30 seconds. Then heat in a skillet with non-stick spray about 30 seconds per side. You’ll get the tortilla crispy and brown and we all know brown food tastes good!



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