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vegetarian breakfast burrito filled with scrambled eggs, tater tots, and sautéed peppers and onions
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Vegetarian Breakfast Burritos

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 20
Calories 382kcal

Ingredients

TOTS

  • 2 pounds frozen tater tots (100 tots to be exact)

VEGGIES

  • 2 tablespoons unsalted butter
  • 2 onions chopped
  • 1 red bell pepper seeded and chopped
  • 1 green bell pepper seeded and chopped
  • 3 serrano peppers *optional* seeded and chopped fine
  • 1 tablespoon fresh italian flat-leaf parsley chopped
  • 1 tablespoon garlic minced
  • 2 teaspoons seasoned salt

SCRAMBLED EGGS

  • 2 tablespoons unsalted butter
  • 24 eggs
  • ½ teaspoon salt to taste
  • ½ teaspoon pepper to taste
  • 1 cup heavy cream or half & half, but eggs will freeze better with the higher fat content of cream

TORTILLAS & CHEESE

  • 20 flour tortillas 8"
  • 6 ounces cheddar cheese
  • 6 ounces Monterey Jack cheese

Instructions

TOTS

  • Preheat oven as directed for tater tots. Bake tater tots as directed once oven comes to temp.

VEGGIES

  • As oven preheats, begin sautéing veggies. In a 12" fry pan (non-stick preferred) over medium heat, melt butter and add chopped onion & peppers. Stir in garlic & seasoned salt. Transfer to bowl and set aside. Stir in parsley

SCRAMBLED EGGS & TORTILLAS

  • Whisk or beat eggs, salt & pepper in a large mixing bowl until yolks and whites are thoroughly combined. Then whisk or beat in heavy cream.
  • Scramble eggs in same pan used for sausage & veggies. When eggs are done, remove from heat and stir in 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 egg/veggie mixture has had a little time to cool while grilling the tortillas, stir in the cheese.

ASSEMBLE and FREEZE / EAT

  • Spread tortillas on counter or work table. Add fillings: 5 tater tots and ½ cup egg/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 3:00 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.
  • Enjoy!

Nutrition

Calories: 382kcal | Carbohydrates: 30g | Protein: 15g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 235mg | Sodium: 870mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 914IU | Vitamin C: 17mg | Calcium: 204mg | Iron: 2mg