Let's yap about feeling full for a long day ahead.
Breakfast doesn't get any easier than these grab-and-go hearty breakfast burritos. Sure, they take some time to make. But once you have them in the freezer, you can enjoy 10 very fast and very filling meals.
If you ask Doug what his favorite food is, he will respond enthusiastically with a category: "Breakfast!" He loves it all: cold cereal with fruit, eggs & bacon, pancakes, french toast, breakfast casseroles, muffins, toast, hot oatmeal - all the breakfasty things. He even created his own hot oatmeal & grains recipe that we call Super Oats (post coming soon).
Me? Not so much. Gimme a few cups of dark roast with a little creamer, and I'm good until 10 or 11-ish.
But Doug. He's definitely a guy who has to have a meal in the morning. He likes to have coffee at home in the morning, then swing by Starbucks for a tall Pike Place on his way to the office or running errands. He's also very much a man of routine, and this is what he does on the daily - even on weekends, even through the quarantine.
One day he was talking about his morning stop and mentioned he got a breakfast sandwich. I said, "You know, I used to make breakfast burritos for catering events. Would you like me to make some to keep in the freezer? You could just grab one, microwave, and go." His response was, of course, YES!
That's how it started.
That's how tortilla shells, peppers, tater tots, eggs, & breakfast meats keep magically appearing in the refrigerator. That's how I'm on the hook for maybe eternity.
So, yeah. I was never a breakfast person. Lunch has always been my favorite meal. These burritos, though. Whoa. They are hearty. Like Hungry Man TV Dinner Hearty - but without the little mystery dessert thing in the middle.
So. Dang. Hearty.
I can eat one mid-morning and not even think about food again until dinner. That's saying a lot, because I'm always thinking about my next meal. One of these carries me right through lunch. And that's a good thing when I have a long day ahead. For most days, though, they are almost a little TOO big.
We're posting the hearty version now, but my next batch is going to be made with 8-inch tortillas instead of 10-inch.
Enjoy not feeling hungry all day!
UPDATE: Smaller, healthier, human-scale Vegetarian Breakfast Burritos are now on the blog!
Also, I tried tucking both ends in, but I didn't like so much tortilla on each end. Give it a try, though; you might think it's great.
- 2 pounds frozen tater tots 100 to be exact
SAUSAGE & VEGGIES
- 1 pound italian sausage
- 1 onion chopped
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 2 teaspoons fresh italian flat-leaf parsley chopped
- 2 teaspoons garlic minced
- 2 teaspoons seasoned salt
- 10 eggs
- ¼ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- ½ cup heavy cream
TORTILLAS & CHEESE
- 10 flour tortillas 10-12"
- 6 ounces cheddar cheese
- 6 ounces Monterey Jack cheese
- Preheat oven as directed for tater tots. As oven heats, begin making sausage & veggies. Bake tater tots as directed once oven comes to temp.
- In a 12" fry pan (non-stick preferred) over medium heat, add sausage and break up. Chop and add onion, peppers, garlic & seasoned salt. When sausage is cooked through and vegetables are tender, stir in parsley. Transfer to bowl and set aside.
- Whisk eggs, salt & pepper in a large mixing bowl until yolks and whites are thoroughly combined. Then whisk in heavy cream.
- Scramble eggs in same pan used for sausage & veggies. When eggs are done, remove from heat and stir in sausage & veggie mixture.
- OPTIONAL STEP: Grill tortillas over open burner, medium heat/flame, about 20-30 seconds per side, rotating frequently with tongs.
- Now that the sausage/veggie/egg mixture has had a chance to cool while grilling the tortillas, stir in the cheese.
- Spread tortillas on counter or work table. Add fillings: 10 tater tots and 1 cup egg/sausage/veggie/cheese mixture to each tortilla. Fold in opposite sides of each tortilla (or leave one end open), and roll up burrito-style.
- TO ENJOY IMMEDIATELY: Place burritos, seam sides down, onto baking sheet and cover. Place into 375-degree F oven and bake until heated through, about 12-15 minutes. Cut in half. Serve immediately.
- TO FREEZE AND ENJOY LATER: Wrap each burrito in 12"x12" piece of parchment paper (not aluminum foil). Place burritos in 1- or 2-gallon freezer bag(s). Label, date, and freeze.
- TO MICROWAVE FROZEN BURRITO: Place parchment wrapped burrito in microwave. Set timer for 4:00 and power level at 70%. Setting the power level lower ensures that the burrito comes out evenly hot all the way through - not scorching on the outside and cold in the middle.All microwaves are a little different. This is what works for us.
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