Freezer Breakfast Burritos
Ingredients
For Breakfast Burritos with Meat & Eggs
-
⅔
cup
pico de gallo
-
16-32
ounces
frozen tater tots
-
8
slices
bacon
-
1
pound
breakfast sausage
-
2
cans
beans of choice
-
8
large
eggs
-
⅓
cup
milk of choice
-
to taste
salt
-
8
10-inch
flour tortillas
-
2
cups
shredded cheese of choice
-
½
tablespoon
taco seasoning
For Breakfast Burritos with Tofu
-
⅔
cup
pico de gallo
-
16-32
ounces
frozen tater tots
-
1
tablespoon
neutral oil
-
1
pound
firm or extra-firm tofu
-
2
cans
beans of choice
-
8
10-inch
flour tortillas
-
2
cups
shredded cheese of choice
-
½
tablespoon
taco seasoning
Instructions
- Drain the pico de gallo to reduce liquid content.
- Cook the tater tots according to package instructions.
- For meat & egg burritos, cook bacon or sausage in a skillet until crisp, then set aside.
- Whisk eggs and milk together, then scramble in the same skillet until soft.
- Mix in the drained pico de gallo and beans, then let cool.
- For tofu burritos, crumble tofu and cook in oil until browned, then add pico and beans, and let cool.
- Assemble burritos by placing cheese, tater tots, and the filling on tortillas.
- Roll the burritos tightly and place seam-side down on a baking sheet.
- Bake in a preheated oven at 400°F for 10-12 minutes.
- Cool completely, wrap in foil, and freeze.
Nutrition Facts (estimated)
Servings
8 burritos
Calories
745
Total fat
34g
Total carbohydrates
80g
Total protein
33g
Sodium
1388mg
Cholesterol
230mg
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