Ingredients
Equipment
Method
- Preheat your oven and bake tater tots according to package directions. You will need 40 tots (4 per burrito). If you use the full pound, you will have some leftover.
- Place a medium skillet over medium-high heat. Add the breakfast sausage, stirring to break it up and crumble. Cook until the meat is cooked through, about 7 minutes. Remove the 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, bell pepper, and onion. Sauté until the vegetables 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. Push the eggs around with a spatula as they cook. Cook until the eggs are set, about 3-5 minutes.
- Gently fold the cooked sausage into the egg mixture. Remove from heat and allow to cool for about 10 minutes.
- To prepare the tortillas, wrap them in damp paper towels and microwave for 15-20 seconds to make them pliable.
- For burrito assembly, scoop about a 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, pulling 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, then wrap again in a square sheet of aluminum foil. Label the burritos and place them in the freezer for up to 3 months.
Nutrition
Notes
For gluten-free, use Siete grain-free tortillas. Heat each tortilla in a skillet to make it pliable, then fill and roll one at a time.
For dairy-free, omit the cheese or use dairy-free shreds.