Breakfast Burritos
These freezer-friendly breakfast burritos are the perfect start to the day, filled with cooked eggs. shredded cheese, crispy potatoes, bacon, and much more.
Servings: 8
Equipment
- Skillet Large
Ingredients
- 3 Cups tater tots frozen
- 8 Slices bacon
- 8 eggs large
- ⅓ Cup heavy cream
- ½ Teaspoon salt
- ½ Teaspoon black pepper freshly cracked
- ½ Teaspoon garlic powder
- ½ Teaspoon dried thyme
- ½ Teaspoon ground nutmeg optional
- ½ Teaspoon red pepper flakes optional
- 1 bell pepper diced
- 8 flour tortillas 10-inch
- 1 Cup sharp cheddar cheese shredded
- 1 Cup monterey jack cheese shredded
Instructions
- Preheat oven to 400°F.
- Cook tater tots and bacon according to package instructions; chop the bacon and set aside.
- Whisk together the eggs, heavy cream, salt, pepper, garlic powder, dried thyme, nutmeg, and red pepper flakes in a large bowl.
- Heat a large skillet over medium heat. Spray the skillet with nonstick cooking spray, use olive oil or melt 1 tablespoon of butter.
- Add eggs to the skillet and sprinkle the diced bell peppers on top.
- Cook, occasionally stirring for 3 to 5 minutes, or until the eggs have scrambled. Set aside.
- Lay a tortilla on a flat surface. Top with scrambled eggs, tater tots, chopped bacon, and cheese.
- Fold in the sides of each tortilla, then roll up, burrito-style.
- Place, seam-sides down, onto a baking sheet.
- Bake for 12 to 15 minutes.
- Serve immediately or allow to cool before storing in the fridge or freezer.
Notes
Use a large enough tortilla: I recommend using 10-inch burrito-size tortillas for best results.
Cook scrambled eggs until just done: Cook eggs slowly over medium heat for a creamy texture. Avoid overcooking to keep the eggs soft and moist when making breakfast burritos.
Crisp the tater tots: Bake or fry them until they are extra crispy to prevent sogginess in the burrito. Try using an air fryer for a quicker, evenly crispy result.
Don't overfill the burritos: Or they'll burst, yikes!
Save on cleanup-up: Cook everything in the same skillet to avoid loads of dishes.
Cook scrambled eggs until just done: Cook eggs slowly over medium heat for a creamy texture. Avoid overcooking to keep the eggs soft and moist when making breakfast burritos.
Crisp the tater tots: Bake or fry them until they are extra crispy to prevent sogginess in the burrito. Try using an air fryer for a quicker, evenly crispy result.
Don't overfill the burritos: Or they'll burst, yikes!
Save on cleanup-up: Cook everything in the same skillet to avoid loads of dishes.
Nutrition
Calories: 403kcal | Carbohydrates: 30g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 203mg | Sodium: 829mg | Potassium: 293mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1141IU | Vitamin C: 22mg | Calcium: 291mg | Iron: 2mg
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