Yields: 8-10 large burritos
Prep time: 30 minutes
Cook Time: 20-25 minutes
Ingredients:
Protein:
- 1 lb breakfast sausage (or chorizo, ground beef or plant-based alternative)
Veggies:
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- Optional: 1 cup chopped mushrooms, diced spinach, or other veggies of choice
Eggs:
- 10 large eggs
- ¼ cup milk or non-dairy alternative
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other Fillings:
- 2 cups thawed frozen tater tots or hash browns
2 cups shredded cheese (cheddar, Monterey Jack, or a blend) - Hot sauce, salsa, or other toppings (optional)
Essential:
- 8-10 large (burrito-sized) flour tortillas
Instructions:
Prepare the fillings:
- Cook the protein: In a large skillet over medium heat, brown the breakfast sausage (or your chosen protein), breaking it up as it cooks. Drain off any excess grease.
- Sauté the vegetables: Add the diced onion and bell pepper to the skillet (and any other optional veggies). Cook until softened, about 5-7 minutes.
- Season: Add salt and pepper to taste to the protein and vegetable mixture.
Make the egg scramble:
- Whisk: In a large bowl, whisk together the eggs, milk (or alternative), salt, and pepper.
- Scramble: Melt a bit of butter in the skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and set.
Assemble the burritos:
- Warm tortillas: Slightly warm each tortilla in the microwave or a dry skillet for about 10 seconds to enhance flexibility.
- Divide fillings: Lay out the tortillas. Evenly divide the cooked sausage mixture, vegetables, scrambled eggs, tater tots (or hash browns), and cheese among the tortillas.
- Top to taste: Add any desired hot sauce, salsa, or other toppings.
Fold the burritos:
- Fold sides: Fold in the two sides of the tortilla towards the center.
- Roll up: Starting from the bottom, tightly roll the tortilla into a burrito shape.
Freezing:
- Wrap individually: Wrap each burrito tightly in aluminum foil. This helps them freeze properly and prevents sticking.
- Freeze: Place the wrapped burritos in a freezer-safe bag or container. They’ll keep well for up to 3 months.
Reheat from frozen:
- Microwave: Unwrap and microwave on high for 1-2 minutes per burrito, flipping halfway through.
- Oven: Unwrap and heat in preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.
Tips & Customizations:
- Spiciness: Add jalapeños, chili powder, or your favorite hot sauce for a kick.
- Vegetarian: Use plant-based breakfast sausage or omit the meat entirely and add extra veggies.
- Make it ahead: Prep the fillings in advance and store them in the refrigerator for quick assembly later.
Enjoy your hot and satisfying breakfast burritos whenever the craving strikes!
