Bulk Frozen Breakfast Burritos - Oh Yeah!
Whenever Mel from Mel’s Kitchen Cafe posts a new recipe, I try it out! A few months back she shared about her easy freezer breakfast burrito recipe. Having protein filled breakfasts ready to go is my love language, so I jumped on it!
I decided to make a double batch so I’d have plenty. I didn’t anticipate ending up with THIRTY TWO large burritos! I should have believed her when she says in the recipe that each batch makes up to 15 burritos. That was true for me, plus some! Definitely go with Burrito Size tortillas, you need the large surface to fit and fold all the goodness together. I also did a few in regular size tortillas and those are a great size for kids! In the past month since they’ve been in the freezer, we have eaten them for breakfast, lunch, dinner and snack :) They really are so good and always hit the spot when you’re looking for something healthy and yummy to grab and go!
16 - 24 ounces breakfast sausages (see note)
1 cup small diced green bell peppers or bell peppers of any color
1/2 cup small diced onions
10 large eggs
1 1/2 cups milk
3/4 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper
30 ounces (about 7-8 cups) frozen tater tots
10-inch (burrito size) flour tortilla
3 - 4 cups multi-cheese shredded cheese (cheddar, monterey jack, etc)
Directions:
Add Recipe to Cook'n
Here is what you’ll need:
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I decided to make a double batch so I’d have plenty. I didn’t anticipate ending up with THIRTY TWO large burritos! I should have believed her when she says in the recipe that each batch makes up to 15 burritos. That was true for me, plus some! Definitely go with Burrito Size tortillas, you need the large surface to fit and fold all the goodness together. I also did a few in regular size tortillas and those are a great size for kids! In the past month since they’ve been in the freezer, we have eaten them for breakfast, lunch, dinner and snack :) They really are so good and always hit the spot when you’re looking for something healthy and yummy to grab and go!
Easy Freezer Breakfast Burritos Recipe
My family loved these. I did have to cook them about 15 additional minutes though so the eggs were cooked through. We are from New Mexico and you have to have Hatch green chile in breakfast burritos. Try adding some for additional great flavor!
Author: Lorie
Yield: 12
Serving size: 5
Calories per serving: 1,179
Ingredients:
Serving size: 5
Calories per serving: 1,179
16 - 24 ounces breakfast sausages (see note)
1 cup small diced green bell peppers or bell peppers of any color
1/2 cup small diced onions
10 large eggs
1 1/2 cups milk
3/4 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper
30 ounces (about 7-8 cups) frozen tater tots
10-inch (burrito size) flour tortilla
3 - 4 cups multi-cheese shredded cheese (cheddar, monterey jack, etc)
Directions:
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
Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.
Freezing: to freeze, put the cooled, rolled burritos in a freezer ziploc bag (you can individually wrap each burrito in plastic wrap before pacing in the bag, if desired). The burritos can be reheated in the microwave or in the oven (unwrap, place in baking dish, cover with foil and bake at 350 degrees for 45 minutes, uncover and continue to bake until heated through, another 20-30 minutes).
Source: melskitchencafe.com
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
Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.
Freezing: to freeze, put the cooled, rolled burritos in a freezer ziploc bag (you can individually wrap each burrito in plastic wrap before pacing in the bag, if desired). The burritos can be reheated in the microwave or in the oven (unwrap, place in baking dish, cover with foil and bake at 350 degrees for 45 minutes, uncover and continue to bake until heated through, another 20-30 minutes).
Source: melskitchencafe.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Here is what you’ll need:
16-24 ounces breakfast sausage (see note)Here’s what to do:
1 cup small diced bell peppers (any color)
1/2 cup small diced onion
10 large eggs
1 1/2 cups milk
3/4 cup sour cream
1 teaspoon salt
1/4 teaspoon black pepper
30 ounces (about 7-8 cups) frozen tater tots
10-inch (burrito size) flour tortillas
3-4 cups shredded cheese (cheddar, Monterey Jack, etc)
1) Prep your peppers and onions, then cook with sausage until crumbly and cooked.My baby eats these, my 4 year old loves them, we adults adore them and even grandma eats them up! Let me know in the comments how much you love them too! I am certain you will!
2) In a separate bow, mix eggs, milk, sour cream, salt and pepper until smooth.
3) Grease a 9X13-inch baking pan and spread tater tots across the bottom.
4) Next, sprinkle the sausage and veggie mixture over the tater tots. Pour the egg mixture evenly over the top. You can bake right away OR cover the dish and refrigerate (up to 18 hours) to bake first thing in the morning.
5) Preheat the oven to 350 degrees F. Bake covered for 30 minutes. Then uncover and bake 25-45 minutes longer until golden, bubbly, and set (According to Mel: don't panic if you have to add more time - continue to bake until the casserole is no longer liquidy).
6) You can eat this casserole right away as casserole, dish it into burritos to eat immediately, or if you are freezing them then let the casserole cool until just warm or room temperature.
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 on top. 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)
8) To freeze, wrap each burrito individually in tin foil. I bag them together, about 6ish into a gallon ziplock bag. I reheat in the microwave on 50% power for about 2 minutes, then 30 seconds more at full power.
Sources:
- https://www.melskitchencafe.com/easy-freezer-breakfast-burritos/
Stefanie Hathaway
Monthly Newsletter Contributor since 2016
Email the author! stefanie@dvo.com
