HOW TO MAKE BREAKFAST BURRITOS

 

Ingredients:

• 2 cups frozen tater tots
• 8 slices bacon
• 1 lb. bulk sausage (country pork or sage varieties)
• 1 Tbsp unsalted butter
• 8 large eggs
• 1/3 cup heavy cream
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 8 large flour tortillas (burrito-sized)
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/3 cup minced fresh chives or green onions
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Instructions:

1. Cook the tater tots: According to package directions, cook the tater tots and set them aside to cool.
2. Cook the bacon: Cook the bacon in a large skillet over medium-low heat until crispy. Transfer the cooked bacon to a paper towel-lined plate and drain off most of the bacon fat, leaving a little bit still in the skillet.
3. Cook the sausage: Increase the heat to medium-high and add the bulk sausage. Cook the sausage for about 5-6 minutes, breaking up the meat into crumbles as it cooks. Drain the sausage.
4. Cook the eggs: Whisk together the eggs and cream. Return the skillet to the stovetop and lower the heat to medium. Add the butter and egg mixture, stirring every so often, until the eggs begin to set. Continue cooking and stirring occasionally until no wetness remains. Set the eggs aside.
5. Crumble the bacon and preheat the oven (if baking right away): Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Crumble the cooked bacon.
6. Mix the filling: Add the eggs to a large mixing bowl. Add in half of the cooked tater tots, crumbled bacon, cooked sausage, most of the cheese, and fresh chives.
7. Assemble the burritos: Warm the tortillas in the microwave until pliable. Line a few tater tots down the center of one tortilla, using a wooden spoon to smoosh them down a little. Top with some of the egg mixture, then a sprinkle of some of the remaining cheese.
8. Roll and fold the burritos: Roll the tortilla up from the bottom, folding in the sides, burrito-style. Place seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
9. If freezing: Wrap each burrito with foil and add it to a freezer-safe container. Freeze for up to 3 months.
10. If baking: Bake in the preheated 400°F oven for 15 minutes, until golden brown and the filling is hot.
11. Serve: Serve the burritos hot.

Chef Tips:

• Warm the tortillas: Warming the tortillas makes them pliable and prevents them from cracking and falling apart when you fold them.

• Use cooled ingredients: If you're going to be freezing these burritos, use ingredients that are closer to room temperature so you can freeze them right away.

• Freezing: To freeze the burritos, assemble them and then wrap each one individually in plastic wrap, foil, parchment paper, or wax paper. Add the packages to an airtight freezer container (you can use a freezer resealable plastic bag), label it with the contents and the date, and freeze for up to 3 months.

• Reheating a frozen breakfast burrito: For the best results, thaw the burrito overnight in the refrigerator. However, you can still reheat them from frozen. There are three options for reheating your breakfast burrito:

  • Microwave: For a thawed burrito, microwave on high for about 1 minute. For a frozen burrito, wrap it in a damp paper towel and microwave on high for about 2 minutes, turning it halfway through.
  • Oven: For thawed burritos, bake in a preheated 400°F oven for about 15 minutes. To bake from frozen, bake in a preheated 400°F oven for 35-40 minutes.
  • Skillet: Reheating in a skillet will give you the most amazing crisp exterior! Heat a drizzle of oil in a skillet over medium heat. Add the thawed burrito (frozen ones aren't advisable), seam-side down, and cook until golden brown on all sides and the insides are heated through, about 90 seconds per side.

Enjoy!