Ingredients
- 12 Nellie's Free Range Eggs
- 2 tablespoons olive oil or Nellie's Free Range Unsalted Butter, as needed
- 1 1/2 bell peppers, diced
- 1 medium yellow onion, diced
- 1-2 jalapeño peppers, diced
- 32 tater tots
- 8 ounces cheddar, Gouda, or Mexican cheese blend, grated
- 8 large "burrito-sized" flour tortillas
- 2 tablespoons fresh cilantro, chopped (optional)
- Sour cream and salsa for dunking
- Salt and freshly ground black pepper to taste
Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 8 servings
Ingredients
- 12 Nellie's Free Range Eggs
- 2 tablespoons olive oil or Nellie's Free Range Unsalted Butter, as needed
- 1 1/2 bell peppers, diced
- 1 medium yellow onion, diced
- 1-2 jalapeño peppers, diced
- 32 tater tots
- 8 ounces cheddar, Gouda, or Mexican cheese blend, grated
- 8 large "burrito-sized" flour tortillas
- 2 tablespoons fresh cilantro, chopped (optional)
- Sour cream and salsa for dunking
- Salt and freshly ground black pepper to taste
It's time for a roll-up roll call!
These crazy delicious breakfast burritos are ready to ROCK your morning! With easy make-ahead instructions, you'll be able to get your meal prep on and have breakfast sorted for the week.
Directions
- Preheat oven to 450F.
- Arrange tater tots on a baking sheet and bake for 20 minutes. Remove from oven once hot and crispy.
- While the tater tots are baking, heat a large skillet on medium-high heat with a drizzle of oil or butter. Sauté peppers, onion, and jalapeños until tender. Remove from pan and transfer to a large bowl.
- Return pan to heat and add just enough oil or butter to coat the pan. Crack eggs into a bowl, whisk well, and season with salt and pepper. Add eggs to the greased pan and scramble until cooked through.
- Transfer eggs to the bowl with your veggies and mix until combined.
- For easy burrito assembly, microwave each tortilla for 20 seconds before filling and rolling. Arrange egg and veggie mixture, tots, and cheese in the center of each warmed tortilla, then fold and roll until sealed. Place seam-side down and repeat for remaining tortillas.
If you're ready to eat
Bring your pan to medium heat with a little oil to prevent sticking. Once the pan is hot, add the burritos seam side down and cook for about 3 minutes each side or until burritos are hot in the center and golden on the outside. Serve with sour cream and salsa and garnish with cilantro if desired.
If making ahead of time
Allow cooked burritos to cool completely. Wrap each burrito tightly in plastic wrap and refrigerate in a sealed container. To reheat, preheat oven to 350F. Remove the plastic, wrap individually in aluminum foil, and bake until warmed through, about 15 minutes.
Alternatively, place fully cooled burritos in single layer on a parchment paper lined baking sheet in the freezer. When fully frozen, wrap burritos individually in foil and place in large freezer bags. May be frozen for up to 1 month. To reheat, preheat oven to 350F. Bake in foil for about 25-30 minutes, or until warmed through.
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