theslowroasteditalian.com
Easy Breakfast Burrito Recipe (Freezer Friendly!)
My Breakfast Burrito Recipe is freezer friendly, making it perfect for busy mornings! Meal prep breakfast for the whole week in 30 minutes!
Prep
30 min
Cook
15 min
Total
1h
Serves
8
Instructions
- 01
Prepare tater tots according to package directions. I prefer mine in the oven until crispy.
- 02
Meanwhile, prepare bacon. I love my bacon in the oven. 400ºF on a baking sheet. Cook 15-25 minutes or until desired doneness is reached. Remove from the oven. Allow to cool and chop into bite-size pieces.
- 03
In a medium skillet over medium-high heat, cook the breakfast sausage. Be sure to break the meat up with a spatula as it cooks. Once cooked completely, drain (if necessary) and set aside.
- 04
In a large bowl (I use an 8-cup measuring cup) combine eggs, milk, salt, and pepper. Whisk until completely combined.
- 05
Spray a large skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled and no liquid is left in the pan, about 5 minutes. Do not cook until they are completely dry, or they will be very dry in the burrito.
- 06
To assemble burritos: lay one burrito on the counter. Add about 1 ounce of cheese. Top with a sprinkle of tomatoes and parsley. Add sausage, bacon, about 1/2 cup egg mixture and a big spoon of tater tots.
- 07
Fold the outer edges into the burrito and hold in place with your middle, ring and pinky fingers. Gather the edge of the burrito closest to you with your thumb and index finger. Fold the burrito over and around the filling, tuck the edge under the filling. It should look like a burrito with one side open now. Pull the rolled portion of the burrito snug as you continue to roll the rest of the burrito, folding in the sides of the untucked side like an accordion a few times until the burrito is closed.
- 08
Place the burrito seam side down on a sheet of foil or plastic wrap. Wrap the burrito snuggly and place it in a one-gallon freezer bag. Repeat until all burritos are in the freezer bag. Freeze for up to 3 months.
- 09
Reheat Directions: Remove foil or plastic wrap from the burrito and wrap it with a paper towel. Microwave for 2-3 minutes or until heated through.
Nutrition
per serving · 1
- Calories
- 783
- Protein
- 35g
- Carbs
- 26g
- Fat
- 59g
- Fiber
- 2g
- Sugar
- 4g
- Sat. fat
- 21g
- Sodium
- 1502mg
- Cholesterol
- 387mg
Variations & swaps
Ingredient Notes and Substitutions
- Tater Tots – These are prepared before making this breakfast burrito recipe for the freezer, so you could even make ’em homemade.
- Bacon – Applewood-smoked bacon adds a gorgeous, mouthwatering depth that you wouldn’t expect — and that’s part of what makes this the BEST freezer breakfast burrito recipe!!
- Sausage – I typically use a breakfast sausage or country sausage, but some family members insist on sage sausage. What I’m trying to say is that any flavor, any protein, and any preference works!
- Tortillas – Flour tortillas are my preference, but corn tortillas are just as delicious!
- Cheese – In the spirit of ease, I use a shredded cheese blend for breakfast burrito recipe freezer prep. Mexican is my go-to, but you can never go wrong with cheddar or Monterey Jack.
- Tomatoes – Let’s use Roma! Remove the seeds and dice them nice and small. Or you could use your favorite salsa.
- There is a bit of flexibility in adding other ingredients as well. Sometimes I’ll add green chiles, diced bell pepper, hash browns in place of the tater tots, and even some hot sauce for flavor. You can mix and match what your family prefers for these freezer-friendly breakfast burritos.
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