Breakfast Burritos at home
These satisfying, hearty Breakfast Burritos Are straightforward to scarf down! These burritos are great to freeze and bake later when you are ready for a hassle-free breakfast but you can also skip freezing them and bake them (and eat them) right away.
Breakfast Burritos
Breakfast ideas Should be fun and satisfying! In this case, you also save time by meal-prepping for busy mornings. See the section below titled “Storage Instructions” to learn how to reheat frozen burritos for meal prep.
Ingredients:
- Frozen tater tots –hashbrowns would be a great alternative.
- Pork breakfast sausage – You could slice up some sausage links instead.
- Eggs
- Onion powder
- Garlic powder
- Whole milk – For a richer scramble, use half and half.
- Salt
- Pepper
- Refried beans – If you don’t love beans, leave these out or look for the bean-free refried beans.
- Flour tortillas – You can use corn tortillas. Note that corn tortillas tend to break a bit easier.
- Shredded cheddar cheese
- Tomatoes – we like using fresh tomatoes but you could use canned tomatoes in a pinch.
- Fresh cilantro – Not a cilantro person? Leave it out.
Instructions:
Cook the sausage. Cook the sausage in a skillet over medium-high heat, breaking it apart as you go, until golden brown and cooked through. Turn off the heat, transfer the cooked sausage to a plate, and set aside. Drain the grease from the skillet.
Scramble. Whisk together the eggs, whole milk, onion powder, garlic powder, salt, and pepper. Cook the eggs, scrambled style, in the skillet you used for the sausage.
Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
Recipe Tip
What if we don’t have parchment paper?
If you don’t have parchment paper, don’t worry about it. Grease the sheet pan with non-stick cooking spray or butter.
Assemble. Spread some refried beans on each tortilla. Then fill each with tots, sausage, scrambled egg mixture, shredded cilantro, cheese, and tomatoes, in that order. Roll the tortillas around the filling, burrito style.
Optional Ingredients:
- Salsa
- Bacon
- Avocado
- Sour cream
- Hot sauce
- Bell pepper
- Vegetables – like spinach
Freezer Instructions
IF FREEZING (if not, skip to the next step). Arrange the burritos in a single layer in a freezer bag with the seam of the burrito facing downward to help keep them closed, seal the bag, and store the burritos in the freezer for up to 3 months. Allow them to thaw in the fridge before baking.
Bake. Arrange the burritos on the prepared baking sheet with the burrito seam side down and bake for 20 minutes or until the cheese has melted. Garnish with cilantro.
Breakfast Burritos Recipe
Prep 30 minutesCook 55 minutesTotal 1 hour 25 minutesMakes 6 burritos
Ingredients
- 2 cups cooked tater tots
- 1 pound pork breakfast sausage
- 8 large eggs
- ⅓ cups whole milk
- 1½ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup refried beans
- 6 flour tortillas (8-inch)
- 2 shredded cheddar cheese
- 2 large tomatoes, diced
- ¼ cup cilantro, chopped
Method
- Cook the sausage. Cook the sausage in a skillet over medium-high heat, breaking it apart as you go, until golden brown and cooked through. Turn off the heat, transfer the cooked sausage to a plate, and set aside. Drain the grease from the skillet.
- Scramble. Whisk together the eggs, whole milk, onion powder, garlic powder, salt, and pepper. Cook the eggs, scrambled style, in the skillet you used for the sausage.
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Assemble. Spread some refried beans on each tortilla. Then fill each with tots, sausage, egg, cheese, tomatoes, and cilantro, in that order. Roll the tortillas around the filling, burrito style.
- IF FREEZING (if not, skip to the next step) . Arrange the burritos in a single layer in a freezer bag with the seam of the burrito facing downward to help keep them closed, seal the bag, and store the burritos in the freezer for up to 3 months. Allow them to thaw in the fridge before baking.
- Bake. Arrange the burritos on the prepared baking sheet with the burrito seam side down and bake for 20 minutes or until the cheese has melted. Garnish with cilantro.
Notes
- To store. Once the burritos have cooled to room temperature, arrange them in a single layer in an airtight container or freezer bag. Seal the bag and store the burritos in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat. Wrap each burrito individually in aluminum foil and bake at 250°F for 25 minutes or until heated through. If the burritos are frozen give them an extra 5-10 minutes in the oven. You can also microwave a burrito (unwrapped) in 30-second intervals until warm.
