Crispy Breakfast Burritos (Print Version)
# Ingredients:
→ Core Components
01 -
⅓ cup half and half
02 -
2 tablespoons olive oil
03 -
Kosher salt and freshly ground black pepper
04 -
2 cups frozen tater tots
05 -
8 large eggs, whisked gently
06 -
8 links breakfast sausage, without casing
→ Layering Ingredients
07 -
1 cup shredded Monterey Jack cheese
08 -
1 cup shredded cheddar cheese
09 -
¼ cup chopped cilantro leaves, fresh
10 -
2 Roma tomatoes, chopped small
11 -
8 flour tortillas, 8-inch size
12 -
1 (16-ounce) can of refried beans
# Instructions:
01 -
Set oven to 400°F. Pop tater tots into the oven and bake for 20-25 minutes until golden brown and crunchy.
02 -
Add olive oil to a skillet and heat it up over medium-high. Toss in the sausage and cook for about 3-5 minutes, breaking it up as it cooks. Keep a tablespoon of the fat left behind in the pan.
03 -
Using the same pan, pour in the eggs and cook on medium. Once they’re starting to set, mix in the half and half. Sprinkle some salt and pepper. Cook another 3-5 minutes until soft and velvety.
04 -
Take a tortilla, spread a layer of refried beans on it. Stack on some tater tots, sausage, eggs, cheddar, Monterey Jack, tomatoes, and cilantro. Fold the sides in, then roll it all up tightly.
05 -
Lay the rolled burritos seam-side down on a baking tray. Bake for 12-15 minutes until everything’s warmed up and the cheese starts melting nicely.
# Notes:
01 -
Store in the freezer for up to 3 months by wrapping in foil or plastic wrap.
02 -
When reheating from frozen: microwave for 1-2 minutes per side. For crispier results, toss them in a skillet or oven.