I love breakfast in the morning when it’s breakfast time, and I love it in the evening when it’s dinner time. In fact, I could eat breakfast food all day long. It’s the best. Now that school has started, and we’ve added virtual classroom time and activities to our schedule, I’m looking for things that make my day easier, and this breakfast burrito recipe is my new favorite.
Breakfast Burritos For Any Meal Of The Day
You can make these breakfast burritos ahead of time and freeze them until you are ready to cook, or you can eat them right away. They make a great breakfast, or lunch, or dinner.
Breakfast Burrito Ingredients:
- 2 cups frozen tater tots
- 2 tablespoons olive oil
- 8 ounces chorizo
- 8 large eggs, lightly beaten
- 1/3 cup half and half (if you don’t have half and half, this tutorial will help you substitute with milk and cream or butter)
- Kosher salt and freshly ground black pepper, to taste
- 1 (16-ounce) can refried beans
- 8 (8-inch) flour tortillas
- 2 cups shredded Mexican blend cheese (Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero are the cheeses in the Mexican blend we usually buy – you can use whatever cheese you have on hand if you don’t have, or like, the Mexican blend, but it’s my family’s favorite)
- 2 Roma tomatoes, diced
How To Make Breakfast Burritos
Preheat your oven to 400°F.
Lightly oil a baking sheet.
Cook your tater tots according to the package instructions and set them aside.
Heat the olive oil in a large skillet over medium high heat. Add chorizo (if you are making these for kids who don’t like spicy food, you can substitute your preferred sausage –turkey sausage will work, too) and cook until browned, about 3-5 minutes. Crumble the sausage as it cooks; drain the excess fat, but leave a little bit (about 1 tablespoon in the skillet) for the next step.
Now it’s time for the eggs! Add eggs to the skillet and cook, whisking them until they just begin to set (I use a spring coil whisk for extra fluffy eggs). Gently whisk in your half and half and then season with salt and pepper. Continue cooking until your eggs have thickened and no visible liquid egg remains. This will take about 3-5 minutes. Remove the skillet from the burner and set aside.
Dice your tomatoes and open your can of refried beans.
Spread the beans down the center of your tortillas. Add tater tots, sausage, eggs, cheese, and tomatoes. Fold up the bottom and top of your burrito, then fold in the opposite sides. Fold in opposite sides of each tortilla, then roll up, burrito-style. Place your burrito seam-sides down, onto onto your baking sheet and cover.
Bake in the oven until heated through, about 12-15 minutes.
*If you want to make the burritos in advance, assemble them, as directed, and then wrap them up in aluminum foil to freeze. When it’s time to heat them up, remove the aluminum foil and microwave a single burrito for 4-6 minutes, turning halfway. Or you can bake as many as you like at 400°F for 30-40 minutes. Make sure they are completely cooked through before you eat them.
Jessica — Mom of Sophie & Jake
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