I Can Cook That

learning the ins and outs of cooking, one recipe at a time

  • Home
  • About Me
  • Recipe Index
    • Ingredients
      • 10 Ingredient Meals
      • 5 Ingredient Meals
      • Beef
      • Lamb
      • Pasta
      • Pork
      • Poultry
      • Seafood
    • Meals
      • Appetizer
      • Beverages
      • Breakfast
      • Cocktails
      • Dessert
      • Main Dish
      • Party App
      • Salad
      • Sandwich
      • Sides
      • Soups/Stews
    • Specifics
      • Canning
      • Freezable
      • Make Ahead
      • On the Grill
      • One Pot Meals
      • Pressure Cooker
      • Quick
      • Sheet Pan Meals
      • Slow Cooker
      • Sous Vide
      • Weeknight Meal
    • Dietary Concerns
      • Dairy Free
      • Gluten Free
      • Meatless
      • Nut Free
      • Paleo
      • Vegan
      • Vegetarian
      • whole30
    • Geographic Inspiration
      • Asia
        • East Asia
        • South Asia
        • Southeast Asia
      • Africa
        • East Africa
        • North Africa
        • South Africa
        • West Africa
      • Caribbean
      • Europe
        • England
        • France
        • Germany
        • Greece
        • Ireland
        • Italy
        • Poland
        • Portugal
        • Spain
        • Sweden
      • Latin America
      • Middle East
      • North America
      • Pacific Islands
        • Hawaiian
    • Other
      • Gifts
      • Giveaway
      • Guest Post
      • Review
      • Roundup
      • Stitch Fix

October 22, 2020 By Kaitlin 1 Comment

Freezable Breakfast Burritos

Ironically, I’ve been having a hard time getting into a cooking groove during this pandemic. Even though I’m now home basically ALL the time, my job seems to have gotten even busier, and I’m in the process of getting my MBA so I seem to have even less time in the day to cook. Which means I need to get back into doing some food prep on my weekends more than ever!

Breakfast is probably one of the hardest meals for me to actually make. For one, I’m not terribly good at making eggs. Plus, I’d much rather roll out of bed and start working immediately. So any make ahead recipes that I can quickly heat up are super helpful.

These Breakfast Burritos are perfect for hectic mornings.  They are freezable, so you can take them out of the freezer the night before and just microwave them quickly in the morning. Plus, they are completely customizable to whatever you like in your breakfast burrito! This makes 10 breakfast burritos, so feel free to adjust as needed (my husband and I can polish these off within 2 weeks).

Ingredients:

  • 1/2 (19 oz) bag of tater tots
  • 1 tablespoon olive oil
  • 1 lb breakfast sausage, casing removed (you may be able to find just ground breakfast sausage without the casing as well)
  • 10 large eggs
  • 1/2 cup whole milk
  • hot sauce, to taste (optional)
  • salt and pepper, to taste
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 2 cups shredded Mexican cheese
  • 1 pint cherry tomatoes, quartered
  • 10 (8-inch) flour tortillas

Begin by cooking the tater tots according to package directions. Let cool.

Preheat your oven to 400 degrees F. Spray a cookie sheet with cooking spray and set aside.

Heat the olive oi in a large pan over medium high heat. Add in the sausage, stirring to crumble, until browned, about 5 minutes. Remove the sausage crumbles with a slotted spoon and set aside.

Add the eggs and whole milk to a bowl and whisk lightly to combine. Season with salt and pepper, and, if desired, hot sauce, stirring to combine.

Add the egg mixture to the skillet over medium heat. Cook, stirring frequently, until the eggs are mostly set.

Rinse and drain your black beans. Quarter your cherry tomatoes.

Add the flour tortillas to a microwave-safe plate and top with a wet paper towel. Heat for 30 seconds in the microwave and keep warm.

To assemble, take a warmed tortilla and add in some eggs, sausage crumbles, and tater tots. Top with black beans, cheese, and tomatoes. (Be sure to not overfill, start with about a tablespoon of each ingredient and then adjust as needed.)

When you have all  of the ingredients in your tortilla, fold each side of the tortilla over itself in thirds, then tuck the top and bottom in to form a burrito. Add the burrito to your prepared cookie sheet seam sides down. Repeat with the remaining ingredients.

Cook the burritos at 400 degrees F for 15 minutes. If eating immediately, dig in!

If freezing, allow the burritos to cool completely, then wrap each individual burrito tightly in plastic wrap. Add multiple burritos to a freezer zip top bag and freeze.

When you’re ready to eat the burritos, remove one from the freezer the night before and let thaw in the fridge overnight. To reheat, microwave for 1-2 minutes or until heated through. (If you reheat straight from the freezer, heat in the microwave for 3-5 minutes).

So, these aren’t exactly my prettiest recipe. But, they are so yummy! The best part of these burritos is how wonderfully filling they are!

Since making these, I’ve added in sauteed peppers and onions as well, and that was an awesome addition. Again, feel free to adjust the ingredients of this to make your perfect breakfast burrito!

Filed Under: 10 Ingredient Meals, Breakfast, Freezable, Main Dish, Make Ahead, Nut Free Tagged With: Black Beans, Breakfast, Breakfast Sausage, Burrito, Burritos, Cheese, Cherry Tomatoes, Eggs, Flour Tortillas, Freezable, I Can Cook That, Mexican Cheese, Milk, Recipe, Sausage, Tater Tots, Tomatoes

Comments

  1. Alex Jordan says

    February 4, 2021 at 8:57 am

    Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.

    Reply

What do you think? Cancel reply

CommentLuv badgeShow more posts

Get Social

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Follow on Bloglovin

Subscribe

Subscribe to I Can Cook That by entering your email address here:

Delivered by FeedBurner

Ads

Popular Dishes







timheinmusic.com

Affiliate Links for Some of My Favorite Products

Recent Posts

Categories

Search

BrandBacker Member

Archives

© 2021 · Recipe Pro Theme By WP Chic

[footer_backtotop]

Copyright © 2021 I Can Cook That - Designed by Pumpkin Beans

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok