I really like breakfast burritos, but hadn’t had one in…maybe 12 years?? Weird. Time to fix that, in a way that has them available whenever you ‘need’ one! You cook the insides of these, and then have to let everything cool to room temperature so you can wrap them up and freeze them without any gross condensation or anything. You can then grab one, throw it in the toaster oven, and half an hour later it’s breakfast! (…I ate all of these for dinner.) I got breakfast sausage from a local chicken farm, and it was super good – going to have to make these again soon with some breakfast sausage I got from one of my coworkers, from his pig!

Ingredients:

Cook the tater tots according to the package instructions, then set aside. (Thanks, toaster oven!) Cook the sausage in a large skillet over medium-high heat until well browned, breaking up and crumbling as it cooks. Set the sausage aside in a dish, and drain all but 1 tablespoon of the grease left behind. Add the eggs to the pan and cook, continuing to stir, until just beginning to set, then stir in the cream and season with salt and pepper. Continue to cook until no liquid egg remains, the set aside in another dish.

Place the tortillas between lightly damp paper towels and microwave 30 seconds, to help them be flexible. Smear a bit of gochujang down the center of each tortilla, according to your heat tolerance, then top with 1/8th of the tots, sausage, egg, tomato, and cheese.

The first one you roll goes in the toaster oven while you make a mess wrapping the other ones to freeze…

Roll the burritos, and place them seam-side down on a sheet pan. You could bake now, at 400 degrees for 12-15 minutes. Alternately, place the whole pan in the freezer until frozen solid, then move them into a ziplock. To cook frozen burritos, either microwave 4-6 minutes, turning halfway, or bake at 400 for 30-40 minutes. I put mine in the toaster oven, without preheating, for about 35 minutes.

Freezer Breakfast Burritos

Adapted from Damn Delicious.

• 2 cups frozen tater tots
• 1 pound loose breakfast sausage
• 8 large eggs, lightly beaten
• 2 tablespoons cream
• Kosher salt and freshly ground black pepper, to taste
• 8 large flour tortillas
• gochujang, to taste
• 2 cups sharp cheddar cheese, grated
• 2 Roma tomatoes, diced

Cook the tater tots according to the package instructions, then set aside. (Thanks, toaster oven!) Cook the sausage in a large skillet over medium-high heat until well browned, breaking up and crumbling as it cooks. Set the sausage aside in a dish, and drain all but 1 tablespoon of the grease left behind. Add the eggs to the pan and cook, continuing to stir, until just beginning to set, then stir in the cream and season with salt and pepper. Continue to cook until no liquid egg remains, the set aside in another dish.

Place the tortillas between lightly damp paper towels and microwave 30 seconds, to help them be flexible. Smear a bit of gochujang down the center of each tortilla, according to your heat tolerance, then top with 1/8th of the tots, sausage, egg, tomato, and cheese.

Roll the burritos, and place them seam-side down on a sheet pan. You could bake now, at 400 degrees for 12-15 minutes. Alternately, place the whole pan in the freezer until frozen solid, then move them into a ziplock. To cook frozen burritos, either microwave 4-6 minutes, turning halfway, or bake at 400 for 30-40 minutes. I put mine in the toaster oven, without preheating, for about 35 minutes.