Easy Freezer Breakfast Burritos
User Reviews
4.8
Easy Freezer Breakfast Burritos
Description
The recipe begins by cooking breakfast sausage with diced bell peppers and onions until the sausage is no longer pink and vegetables are tender. Eggs, milk, sour cream, salt, and pepper are whisked together to form a smooth custard-like mixture. Tater tots are arranged in a baking dish as the base, topped with the sausage and veggie mixture, then the egg mixture is poured evenly on top.
The casserole bakes covered, allowing the eggs to set and bind the tater tots and meat together. Once cooled, the mixture can be rolled into burritos with shredded cheese and wrapped in tortillas. These burritos can be frozen for convenient reheating. The recipe is adaptable to other meats or meatless options like bacon or ham.
Reheating instructions include microwaving or baking wrapped burritos until heated through, with times varying depending on method. This flexibility makes the recipe useful for meal prep or feeding a crowd with make-ahead convenience.
Ingredients
- 16-24 ounces breakfast sausage see note
- 1 cup bell peppers any color, small diced
- ½ cup onion small diced
- 10 egg large
- 1 ½ cups milk
- ¾ cup sour cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 30 ounces tater tots about 7-8 cups, frozen
- 12-15 flour tortilla burrito size
- 3-4 cups cheese cheddar, Monterey Jack, etc, shredded
Instructions
- In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
- In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
- Lightly grease a 9X13-inch baking pan. Place the tater tots in the bottom of the pan (it's ok if they are overlapping a bit).
- Sprinkle the sausage and veggie mixture over the tater tots. Pour the egg mixture evenly over and across the top. Bake right away OR cover the dish and refrigerate (up to 18 hours).
- Preheat the oven to 350 degrees F. Bake covered for 30 minutes. Uncover and bake 25-45 minutes longer until golden, bubbly, and set (UPDATE: don't panic if you have to add more time - continue to bake until the casserole is no longer liquidy).
- If freezing the burritos, let the casserole cool until just warm or room temperature. If serving right away, go right on ahead with step #7.
- Scoop about 1/2 cup of the casserole onto each tortilla (if using smaller tortillas, adapt the amount as needed). Sprinkle with shredded cheese. Fold the sides in and roll up into a burrito. Serve warm with avocados, sour cream, and/or salsa, if desired (they're tasty plain, too).
Notes
- The recipe is adaptable to other meats or can be made meatless; ham or cooked bacon work well as alternatives or additions.
- For freezing, individually wrap burritos in plastic wrap before placing in a freezer bag to maintain freshness and ease of reheating.
- Burritos can be reheated in the microwave or oven; when baking, cover with foil and heat at 350°F until warmed through, then uncover to brown if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15burritos
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 957mg | 40% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
