SAUSAGE BREAKFAST BURRITOS
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.