Easy, Make Ahead Breakfast Burritos

We have 6 basketball games in 2 days. Woosah! This obviously doesn't leave a whole lot of time for cooking. SO, I'm going to be proactive and make a whole weekend's worth of breakfast burritos...yum!


I got the recipe from one of my all-time favorite football mamas. She made a whopping 30+ for an early morning game last season. How amazing is she? Everyone absolutely loved them. There was just no way I wasn't going to ask her how she made them.

Here's what you'll need:

• Eggs (about 1-2 eggs per burrito)
• Breakfast sausage (you can use hot sausage if you want a little heat)
• Small onion, chopped
• Green pepper, chopped (or a jalapeño if you like spicy)
• Cheddar cheese, shredded
• Tater tots, thawed (or simply microwaved a couple of minutes to soften)
• Flour tortillas, burrito size
• Salt and pepper, to taste

Directions:


Brown sausage in skillet. Once browned, add the chopped onions and peppers. Mix well. Then add the tater tots to the skillet, smashing them with your spoon. Let cook over low-medium heat for about 5 minutes. Add in whisked eggs (I like to add in some milk, salt, and pepper while whisking). Cook thoroughly until eggs are scrambled. Before turning off the heat, throw in some shredded cheese.


Once the filling is made, it's time to make the burritos. If you plan on serving immediately, simply place the rolled burritos in a casserole dish. If you are cooking them for make ahead breakfast like I am, wrap each burrito individually in aluminum foil. Bake in a 350 degree oven for 20 minutes, and voila! Breakfast burritos!

They can be served immediately, stored in the fridge for 2-3 days, or frozen. That's it. Easy peasy, and oh-so delicious!


Nobody better dare wake me up this weekend to tell me they're hungry!