Breakfast Burrito
User Reviews
5
Breakfast Burrito
Description
The Breakfast Burrito recipe begins by baking potato tots until crisp and golden, providing a crunchy texture to balance the soft interior. Eggs are whisked vigorously with milk and salt, then rested to allow them to change color and improve consistency before cooking. Sausage is cooked in olive oil with pieces broken down and crisped lightly at the end for added flavor. Excess fat is strained off, then eggs are scrambled in the remaining fat, incorporating the cooked sausage into the eggs for a cohesive filling.
The cooked tots, sausage-egg mixture, and shredded cheddar cheese are combined and wrapped in a 12-inch flour tortilla. The burrito layers contrasting textures like crispy, tender, and melted cheese in a handheld form, making it a convenient breakfast or brunch choice.
The original notes include tips for freezing and reheating the burritos without sogginess, using foil and baking over coals when camping, and suggested variations like adding ham, bacon, vegetables, or different cheeses. Properly cooked eggs and drained sausage ensure the burrito stays moist but not soggy.
Ingredients
- 3 cups potato tots frozen; 750 mL (about 12 oz/375 g
- 12 egg large
- 1/4 cup milk whole; 60 mL
- 1 tsp salt 5 mL
- 1 tbsp olive oil 15 ml
- 1 lb breakfast sausage bulk or casings removed, 500 g
- 2 cups cheddar cheese shredded, 500 mL (~8 oz/250 g
- 12 inch flour tortilla 20 cm
- salt freshly ground
- black pepper freshly ground
Instructions
- On a baking sheet lined with parchment paper, bake potato tots according to package instructions until extra crispy and golden brown.
- Meanwhile, in a large bowl, combine eggs, milk and salt. Whisk like a crazy person for about 1 to 11/2 minutes, until bubbles cover the entire surface when you stop. Let stand for 15 minutes at room temperature, until the mixture turns a slightly darker color.
- In a large skillet, heat olive oil over medium-high heat. Cook sausage for 4 to 5 minutes, stirring constantly and breaking up larger pieces, or until no longer pink.
- OPTIONAL: I like to turn the heat to high during the last minute to get a few crispy pieces of sausage, adding more flavor to the burritos.
- Remove from heat and strain through a fine-mesh sieve into a small bowl. Return 2 tbsp (30 mL) drained fat to skillet; discard the rest. Set aside sausage in another large bowl.
- Whisk egg mixture again for 15 to 20 seconds. With skillet back on medium-high heat, add eggs to sausage fat. Cook for about 4 to 5 minutes, gently scraping bottom and sides of pan continuously with a spatula, until no liquid remains. Add eggs to bowl with cooked sausage.
- Add Cheddar cheese and potato tots to egg-and-sausage mixture and gently combine. Season to taste with salt and pepper.
- Cut out 12 pieces of aluminum foil, each 8 inches (20 cm) square.
- Place a tortilla on each foil square. Spread a heaping 1/2 cup (125 mL) filling mixture down the center of each tortilla. Fold in opposite sides of tortilla, then roll up, burrito style. Place burrito, seam side down, on foil and wrap each individually.
MAKE IT NOW
- Preheat oven to 400°F (200°C). Place burritos on a baking sheet. Bake for 10 to 12 minutes or until heated through.
MAKE IT A FREEZER MEAL
- Place burritos in a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
REHEAT IT
- MICROWAVE: Remove foil, place on a plate, cover with plastic wrap and heat on High for 2 minutes or until warmed through.
- OVEN: Preheat oven to 400°F (200°C). Place foil-wrapped burritos directly on center rack and bake for 25 to 30 minutes or until heated through.
Notes
- To freeze, assemble burritos and store in labeled freezer bags without baking; freeze for up to 3 months.
- Reheat frozen burritos by baking at 400°F for 25-30 minutes or microwaving briefly, avoiding sogginess by reheating in the oven when possible.
- Cook eggs fully before assembling to prevent soggy burritos, and drain sausage fat well.
- Add-ins like sliced ham, cooked bacon, bell peppers, mushrooms, onions, chorizo, black beans, or different cheeses can customize flavor.
- For camping, wrap burritos in foil and heat on hot coals for about 10 minutes, flipping once.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 477kcal | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 211mg | 70% |
| Sodium | 1103mg | 46% |
| Potassium | 342mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 228mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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