Breakfast Burritos
User Reviews
5
Breakfast Burritos
Description
This Breakfast Burritos recipe starts with baking tater tots until crispy, while scrambling eggs and sautéing diced peppers and onions. The eggs are combined with the cooked vegetables and mixed with grated cheddar, gouda, and Mexican blend cheeses for rich flavor and gooey texture.
The fillings are wrapped in large flour tortillas, warmed briefly in the microwave for easy rolling. The burritos offer satisfying contrasts between creamy scrambled eggs, tender peppers, spicy jalapeno heat, melted cheeses, and the crispiness of tater tots. This combination makes a substantial breakfast or brunch option.
Perfect for make-ahead meals, these burritos can be refrigerated and reheated, or frozen individually after wrapping them in foil. Leftover fillings work well in quesadillas with black beans for a quick lunch. Sour cream and salsa make excellent dips.
The recipe adapts well to swapping tater tots for hash browns, roasted potatoes, or sweet potato cubes. Seasonings of salt and pepper can be adjusted to taste during scrambling.
Ingredients
- 12 egg large
- 1-2 TBSP olive oil or as needed, or butter
- 1.5 bell pepper 1.5 cups diced
- 1 yellow onion 1.5 cups diced, medium
- 1-2 jalapeno pepper
- 32 tater tots (cooked from frozen)
- 8 oz cheddar grated
- 8 oz gouda
- 8 oz Mexican blend cheese
- 8 flour tortilla large "burrito-sized"
- 2 TBSP cilantro optional, fresh, chopped
- sour cream for dunking
- salsa for dunking
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Prep your ingredients! Crack your eggs into a large bowl, chop your peppers and onion, and grate your cheese as needed.
- Arrange tots on a baking sheet and set timer to bake for 20 minutes. Remove from oven once hot and crispy.
- The rest of your cooking can be done while you wait! Woot! Heat a large skillet to medium-high heat with a drizzle or so of oil or butter. Sauté peppers and onion until tender. Remove from pan and transfer to a large bowl.
- Return pan to heat and add a little more oil or butter to coat the pan. Whisk your bowl of eggs with salt and pepper, to taste. Add eggs to the greased pan and scramble until cooked through. I like to do mine over high heat in a stainless steel pan but if you're more comfortable with a different method for the eggs, go for it!
- Transfer eggs to the bowl with your veggies, mix 'em up, turn off your burner, and set pan aside.
- For easy burrito assembly I like to pop each tortilla in the microwave for 20 seconds to steam it before filling/rolling. It's much more pliable this way and they're easier to fold when warm! Warm your tortilla and arrange eggs, veggies, tots and cheese in the center of your tortilla, fold and roll until sealed. Place seam-side down and repeat for remaining tortillas.
- Ready to eat? Bring your pan to medium heat with a little oil to prevent sticking. Once the pan is hot, add the burritos, seam side down and cook for about 3 minutes each side or until burritos are hot in the center and golden on the outside! Serve with sour cream and salsa and dive in while they're hot!
- For Make-Ahead Burritos: Allow cooked burritos to cool completley. Wrap each burrito tightly in plastic wrap and refrigerate in a sealed container. To reheat, preheat oven to 350 F. Remove the plastic, wrap individually in aluminum foil, and bake until warmed through, approx. 15 minutes.
Notes
- Leftover cheese and sautéed veggies can be used in quesadillas with black beans for a quick lunch.
- Swap tater tots for hash browns, roasted potatoes, or sautéed sweet potato cubes based on preference.
- Store prepared burritos in the refrigerator and reheat as needed throughout the week.
- For freezing, individually wrap burritos in foil after freezing on a baking sheet, and store up to one month.
- Nutrition facts are estimated and should be adjusted based on specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 44g | 15% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 275mg | 92% |
| Sodium | 839mg | 35% |
| Potassium | 374mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 34mg | 38% |
| Calcium | 314mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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