Servings: 10 burritos 1x
Scale
Ingredients
- 1 lb frozen tater tots (about 3 cups)
- 1 lb ground turkey or pork breakfast sausage
- 2 teaspoons olive oil
- 1 diced bell pepper, any color (~1 cup)
- ½ small yellow onion, finely diced (~½ cup)
- 12 large eggs
- 1 cup shredded cheddar cheese (omit for dairy-free)
- 10 (10-inch burrito size) flour tortillas (use gluten free, if needed)
Instructions
- Preheat the oven and bake tater tots according to package directions. You will need 40 tots (4 per burrito) so if you make the full one pound, you will have some leftover tots to enjoy.
- Place a medium skillet over medium-high heat. Add the breakfast sausage, stirring to break up and crumble. Cook until the meat is cooked through, about 7 minutes. Remove cooked sausage to a paper towel-lined plate and set aside.
- While the sausage cooks, place a separate large skillet over medium heat. When hot add the olive oil, green pepper, and onion; saute until the veggies are tender, stirring often, about 6 minutes.
- While the vegetables and meat are cooking, place the eggs in a medium bowl and whisk well.
- Pour the eggs into the large skillet with the peppers and onions and push around with a spatula as they cook. Cook until the eggs are set, about 3-5 minutes.
- Gently fold the cooked sausage into the cooked eggs mixture. Remove from heat and allow to cool for about 10 minutes.
- To prepare the tortillas, wrap the tortillas in damp paper towels and microwave for 15-20 seconds to make them pliable.
- For burrito assembly, scoop about 1 cup measure of the egg-sausage-veggie mixture into the center of each tortilla. Add 4 tater tots and about 1 to 2 tablespoons of cheese. Fold one edge of the tortilla up and over the filling and pull it tightly toward the center. Fold in the sides of the tortilla and continue to roll. Place the wrapped burritos on a baking sheet while you assemble the rest.
- To prepare burritos for the freezer, wrap each burrito in a sheet of parchment paper and then wrap again in a square sheet of aluminum foil. Label burritos and place in the freezer for up to 3 months.
Notes
For gluten free, I recommend the Siete grain-free tortillas. Follow the heating directions on the package, heating each tortilla in a skillet to make it pliable and filling one at a time. This works well as a 2-person job with one person heating each tortilla and the other adding the fillings and rolling.
For dairy free, omit the cheese or use dairy-free shreds.
Nutrition Information
- Serving Size: 1 burrito
- Calories: 530
- Fat: 30 g
- (Sat Fat: 10 g)
- Sodium: 987 mg
- Carbohydrate: 44 g
- (Fiber: 4 g
- Sugar: 3 g)
- Protein: 21 g
- Cholesterol: 244 mg