Breakfast Burrito

How to Make Breakfast Burrito

1. 1

   Step 1: Cook sausage and bell pepper

   Heat the olive oil in a large skillet over medium heat. Add the breakfast sausage and break it up with a spatula; cook until no longer pink, about 6–8 minutes. Add the diced bell pepper for the last 3 minutes of cooking to soften and lightly caramelize; transfer the mixture to a bowl and set aside.

   For this step

   • 12 ozBreakfast sausage (bulk or removed from links)
   • 1 mediumBell pepper, diced
   • 1 tbspOlive oil
   
2. 2

   Step 2: Crisp the tater tots

   Prepare the frozen tater tots according to package directions for extra crispiness — either bake in a 425°F (220°C) oven for 18–22 minutes, turning once, or pan-fry in a little oil until golden and crunchy. Once cooked, roughly chop or smash a few tots if you prefer smaller pieces for easier wrapping.

   For this step

   • 24 ozFrozen tater tots
   
3. 3

   Step 3: Scramble the eggs

   Whisk the eggs with the salt. Wipe the skillet clean, return to medium-low heat, add a touch of oil or butter if needed, and cook the eggs gently, stirring until soft-curd scrambled, about 3–4 minutes. Remove from heat when slightly underdone so they stay moist when assembled.

   For this step

   • 8 largeLarge eggs
   • 1 tspSalt
   
4. 4

   Step 4: Warm the tortillas

   Warm tortillas for pliability by stacking them and wrapping in foil, heating in a 300°F (150°C) oven for 8–10 minutes, or quickly warming each side in a dry skillet for 20–30 seconds. Keep them covered with a clean towel so they stay soft while you assemble.

   For this step

   • 6 10-inchLarge flour tortillas (10-inch)
   
5. 5

   Step 5: Assemble and fold burritos

   Lay a warm tortilla flat and layer: a scoop of scrambled eggs, a portion of sausage-and-pepper, a handful of crispy tater tots, and a sprinkle of shredded cheddar. Fold in the sides and roll tightly. For a sealed finish, place seam-side down in a skillet over medium heat for 1 minute per side until the tortilla is lightly browned and cheese melts.

   For this step

   • 2 cupsShredded cheddar cheese
   
6. 6

   Step 6: Make-ahead, freeze and reheat

   To freeze, cool burritos completely, wrap each tightly in parchment and foil, and store in a freezer bag up to 3 months. Reheat from frozen wrapped in foil at 350°F (175°C) for 25–30 minutes or microwave on high (unwrapped) for 1–2 minutes then finish in a skillet or microwave until hot all the way through.
   

1. Heat the olive oil in a large skillet over medium heat. Add the breakfast sausage and break it up with a spatula; cook until no longer pink, about 6–8 minutes. Add the diced bell pepper for the last 3 minutes of cooking to soften and lightly caramelize; transfer the mixture to a bowl and set aside.
2. Prepare the frozen tater tots according to package directions for extra crispiness — either bake in a 425°F (220°C) oven for 18–22 minutes, turning once, or pan-fry in a little oil until golden and crunchy. Once cooked, roughly chop or smash a few tots if you prefer smaller pieces for easier wrapping.
3. Whisk the eggs with the salt. Wipe the skillet clean, return to medium-low heat, add a touch of oil or butter if needed, and cook the eggs gently, stirring until soft-curd scrambled, about 3–4 minutes. Remove from heat when slightly underdone so they stay moist when assembled.
4. Warm tortillas for pliability by stacking them and wrapping in foil, heating in a 300°F (150°C) oven for 8–10 minutes, or quickly warming each side in a dry skillet for 20–30 seconds. Keep them covered with a clean towel so they stay soft while you assemble.
5. Lay a warm tortilla flat and layer: a scoop of scrambled eggs, a portion of sausage-and-pepper, a handful of crispy tater tots, and a sprinkle of shredded cheddar. Fold in the sides and roll tightly. For a sealed finish, place seam-side down in a skillet over medium heat for 1 minute per side until the tortilla is lightly browned and cheese melts.
6. To freeze, cool burritos completely, wrap each tightly in parchment and foil, and store in a freezer bag up to 3 months. Reheat from frozen wrapped in foil at 350°F (175°C) for 25–30 minutes or microwave on high (unwrapped) for 1–2 minutes then finish in a skillet or microwave until hot all the way through.