Category Archives: How To and Tips
My mom always makes these tasty breakfast burritos! I usually take a couple with me back to school. They are easy to re-heat and eat on my way to class. They are the perfect burrito to eat on-the-go!! Since I came down from college this weekend, we thought it would be an opportune time for me to learn how to make them and share them with you all!
The best thing about these burritos is their versatility! You can mix and match the ingredients to fit your mood or taste. My mom typically sticks with the ingredients shown above. In the past she has switched up the ingredients and used lesser quality ingredients but it makes the burritos not as flavorful. So keep in mind the BEST burritos come from using the best ingredients!
Start by cooking the tater tots to the package instructions. My mom has found that using tater tots as the potato filling instead of hash browns is easier, they have a better consistency, and taste delicious!
The next step is to cook and brown the breakfast sausage. My mom loves to use her cast iron skillet to cook the sausage. We personally prefer to use Boulder Sausage instead of sausage links. (Shout out to my fellow Coloradans!) My mom has also used their Chorizo but found that it was little too spicy for her first thing in the morning It was tasty, but was a better choice for later in the day. Once the sausage is cooked put it in a bowl and set aside.
Use all dozen eggs! My mom likes to use Egg-land’s Best Eggs because she thinks they taste the best! Whisk the eggs together with 1 cup of milk.
This next step is KEY! Cook the eggs in the same skillet that you cooked the sausage. Do not clean your skillet before you use it to cook the eggs. By cooking it in the same pan with the left over brown bits from the sausage the eggs gain even more flavor! Cook the eggs to your desired consistency. For those food perfectionists out there, don’t worry if the eggs do not look pretty with the browned bits, they are going to be hidden in the burrito!
Once your eggs are done, your tater tots should be coming out of the oven. You might be tempted to snack on a few, try to refrain. Although one or two won’t be missed, right? Now it is time to start assembling the burritos.
For easier assembly, warm-up half of your tortillas in the microwave. My mom’s secret to pliable tortillas is to cover them with a damp paper towel and cook them for 1 minute. Also, my mom uses the smaller tortillas. They are a more manageable portion, plus then you get more burritos! While you are assembling keep the damp paper towel over the tortillas as it will help to keep them soft. Tear medium foil squares to equal the number of tortillas. These are what you will use to wrap up each burrito. By having the foil squares all ready to go it allows you to just keep making burritos instead of stopping after each one to cut another square of foil.
Now that we are all prepped to assemble – let’s get going. Spray a little cooking spray onto your foil square. This will help keep the burrito from sticking to the foil when re-heating. Put a large spoonful of egg on first, then the sausage, then the green chile. We like to use 505 Southwestern Green Chile. Add about three tater tots and sprinkle with cheese. It might take a couple of times to find the right ratio of ingredients to keep the burrito from being too full.
After all the burritos are assembled put them in the freezer. Now you have tasty on-the-go breakfast burritos! There are two ways to re-heat the burritos. You can use a toaster oven/conventional oven or a microwave. My mom prefers to warm up her burritos using the toaster oven for 30-40 minutes at 400 degrees. She just sticks the burrito in the toaster oven when she wakes up, then she gets ready for work. By the time she is ready to leave, the burrito is heated-up and ready to be eaten. I prefer to heat mine up in the microwave. Heat it at 50% power for 3-4 minutes, then flip the burrito, and cook it at 100% power for 1 minute. They are so good!
On-The-Go Breakfast Burrito Recipe
Makes 20 Smaller Tortilla Burritos
1 Pound of Boulder Breakfast Sausage
12 Dozen Egg-land’s Best Eggs
1 Cup of Milk
2 Pound Package of Tater Tots (You might have a few left over to snack on)
16 Ounces of 505 Southwestern Green Chile
1 Pound Bag of Monterey Jack Shredded Cheese
20 Soft Flour Tortillas (8 Inches In Diameter)
Foil (Cut Into Medium Squares)
1. Cook tater tots according to package directions.
2. Cook and brown the sausage. Once cooked, put in a bowl and set aside.
3. Whisk together all the eggs (12) and 1 Cup of milk. Cook the eggs in the same skillet you cooked the sausage. (Do not clean the skillet before cooking the eggs).
4. Cut the foil squares. Warm-up about 5 tortillas in the microwave with a damp paper towel covering them for 1 minute on high.
5. Lightly spray each foil square before assembling each burrito with the cooking spray. Put the tortilla on the sprayed foil square. Add some egg, sausage, cheese, green chile, and about three tater tots. Wrap up the burrito and then wrap in the foil.
6. Put the burritos in the freezer.
7. Re-heat 1 burrito using your preferred method and then enjoy!
I have really been enjoying iced coffee this summer! It’s so tasty, and I wanted to try to make my own. The first recipe I was on Ree Drummond’s blog. Her recipe was a little to massive on scale for me, but I really like her method. The next recipe I was on Averie Cooks Blog. Her recipe was more my style.
3 Tbsp Whole Espresso Beans
6-8 C. Water
Bailey’s Irish Cream
Ice Cube Tray
1. Put whole espresso beans into the coffee grinder. Grind beans until they are fine pieces.
2. Brew 6 or 8 cups of coffee in machine.
3. Chill hot coffee in the fridge for at least 30 minutes. I like to chill mine for about an hour.
- For colder iced coffee chill Irish cream and mug along with coffee.
- I also like to make a few coffee cubes instead of ice cubes. This helps keep the coffee from become watered down.
4. Pour coffee into mug. Pour Bailey’s Irish Cream into mug. I only pour the cream until I can see is starting to swirl in the coffee.
5. Add coffee or ice cubes if desired and Enjoy!
**Variation: I also have used milk and some butterscotch schnapps instead of the Irish cream and that works well too!