Nellie's Free Range Eggs

certified-humane

Make Ahead Breakfast Burritos

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. Our thanks to Peas and Crayons for this life-saving meal prep recipe.

Ingredients

12 Nellie’s Free Range Eggs

2 tablespoons olive oil or butter, or 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

Directions

  1. Preheat oven to 450F.
  2. Arrange tater tots on a baking sheet and bake for 20 minutes. Remove from oven once hot and crispy.
  3. 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.
  4. 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.
  5. Transfer eggs to the bowl with your veggies and mix until combined.
  6. 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.

 

Time

Prep time: 30 minutes

Cook time: 25 minutes

Yield

8 servings

Notes

If you wind up with a little bit of cheese and/or sautéed veggies leftover, save them! You can fold them into a quesadilla with some black beans for a speedy lunch!

The tater tots are totally optional here! Feel free to replace them with hash browns, roasted potatoes or even sautéed sweet potato cubes.

Jenn of Peas and Crayons keeps theirs in the fridge for the week and reheat as needed. Prefer to freeze some for later? Freeze burritos in single layer on a parchment paper lined baking sheet. When fully frozen, wrap burritos individually in foil and place wrapped in large freezer bags. May be frozen for up to 1 month.

If you get a chance to try these baller breakfast burritos, let us know!