SAUSAGE BREAKFAST BURRITOS

With a baby coming any day now, meal prepping things like these delish SAUSAGE BREAKFAST BURRITOS are what we’re all about!

Super easy and super tasty, these burritos have been a go to breakfast for us lately.

They’re easy to put together, super fast and the BEST part?

Making 8 at once and freezing them individually so they’re ready to defrost and nom on for a quick protein breakfast that keeps you full!

Spicy crumbled breakfast sausage is layered with crispy tater tots, seasoned scrambled fluffy eggs and topped with shredded cheese.
All rolled up in a soft flour tortilla!

The real trick to these are folding and rolling them.

HOW TO ROLL THE BURRITOS:

• Fold the left and right sides over the filling, making sure the filling doesn’t go to the edges
• Holding the left and right sides down, fold the front (closest to you) over the burrito with your thumbs
• Tuck the front flap with both hands and pushing down and towards you, roll over top to close the burrito, place seam side down

TA DA!
Now you have a rolled burrito. Also, this is totally how they do it at Chipotle, so you know this is good.

Roll each in tin foil to freeze or serve them up for a crowd.

We like to eat these Sausage Breakfast Burritos with salsa and greek yogurt (or sour cream) for a full flavored breakfast :))

Print Recipe

SAUSAGE BREAKFAST BURRITOS

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Breakfast

Servings: 8

Ingredients

• 1 LB HOT NEESES SAUSAGE
• 8 EGGS LARGE
• 1/8 CUP NON FAT MILK OR HALF & HALF
• 28 TATER TOTS ABOUT HALF THE BAG
• 1/3 CUP SHREDDED CHEESE
• 8 8 INCH FLOUR TORTILLAS
• SALSA & GREEK YOGURT (SOUR CREAM) & HOT SAUCE TO SERVE

Instructions

• COOK SAUSAGE IN A PAN UNTIL BROWN & CRUMBLY, DRAIN AS MUCH OIL AS POSSIBLE. BAKE TATER TOTS FOLLOWING DIRECTIONS UNTIL CRISPY ON EACH SIDE.

  SET ASIDE.
• SCRAMBLE EGGS WITH MILK OR HALF & HALF AND SEASON WITH S&P. COOK UNTIL FLUFFY.

  SET ASIDE.
• PREP 8 PIECES OF TINFOIL (ABOUT 12"X12").

  SET ASIDE.
• BUILD THE BURRITOS: LAYER ONE ROOM TEMPERATURE TORTILLA FLAT, TOP WITH 3.5 TATER TOTS, 1 SERVING OF SCRAMBLED EGG (YOU CAN SECTION THIS OUT INTO 8 SECTIONS IN THE PAN ONCE COOKED), A SCOOP OF SAUSAGE (YOU CAN ALSO SECTION THIS INTO 8 SECTIONS IN THE PAN), AND TOP WITH SHREDDED CHEESE.

  LAY OUT ALL TORTILLAS FLAT ON A BOARD AT ONCE SO YOU CAN MAKE SURE EACH TORTILLA HAS THE SAME AMOUNT OF FILLING.

  MAKE SURE THE FILLING IS ABOUT 2" FROM THE SIDES OF THE TORTILLA.
• FOLD THE BURRITOS: FOLD THE LEFT AND RIGHT SIDES OVER THE TOP WITH YOUR THUMBS. HOLDING THE LEFT AND RIGHT SIDES DOWN, FOLD THE FRONT OF THE BURRITO (CLOSEST TO YOU) OVER THE TOP OF THE BURRITO WITH BOTH THUMBS. TUCKING THE FRONT SIDE OVER THE TOP, HOLD WITH FINGERS AND ROLL AWAY FROM YOU AS YOU GENTLY PULL THE BURRITO TOWARDS YOU. THEN ROLL SLOWLY SEAM SIDE DOWN.
• WRAP EACH ONE IN A PIECE OF TIN FOIL AND PLACE IN FREEZER GALLON BAG, FREEZE.
• TO SERVE, BAKE 30 MINUTES AT 350 F OR FROM FROZEN- DEFROST AND MICROWAVE FOR 1 MINUTE WITHOUT TINFOIL.

  TOP WITH SALSA, GREEK YOGURT, AND HOT SAUCE.

Place in a freezer bag for ultimate protection.

When ready to eat, you can defrost and microwave 1 minute without tinfoil. Or bake in tinfoil for 30 minutes at 350 F (flip half way through on baking sheet).

Much love,

P.S If you’re loving these then you’ll totally LOVE these Breakfast Chorizo Chimichangas with a fresh avocado salsa and refried black beans!