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 found these super yummy rolls at our grocery store! I figured they would make tasty breakfast sandwiches and I was right! I also tried to make ravioli sliders, and the bread that I used didn’t work (thus no post). I’m thinking I might try with this bread.
Makes 2 Servings
6 Slices of Turkey
2 Tablespoons of Colby-Jack Cheese – shredded
2 Ciabatta Rolls – Cut in Half
1. Cut the rolls in half and shred the cheese.
2. In a bowl whisk the eggs. Then spray a skillet with some pam.
3. Cook the eggs on medium heat in the skillet.
4. After about 1 minute of cooking at the cheese to the eggs and finish cooking the eggs until they are no longer wet looking.
5. Lightly toast the rolls.
6. Put 2 slices of turkey on 1 side of the roll and then the other slice on the other side of the roll. Repeat for the second roll. Divide the cheesy eggs between the 2 rolls.
7. Put the two sides of the roll together and now you have a tasty breakfast sandwich!
**Note: Add apple slices for some tasty fruit in the morning!
What to do with leftover veggies and other breakfast foods, like sausage or bacon, make a quiche! Today’s tasty quiche was quite simple. Gary and I had some left over veggies from a really tasty flat bread we made yesterday, that I plan on posting about later this week. We were talking about what to do with our left over veggies, and quiche came to mind. So here we are, talking about quiche!
The Pie Crust (pg. 131 of Great Baking and More)
2 1/4 c. All-Purpose Flour
3/4 teaspoon Salt
1/2 c. Shortening (well chilled)
2 Tablespoons butter (I did 4, we’ll see what happens)
5-6 Tablespoons of COLD water
1. Mix the flour and salt in a large bowl
2.Cut in the butter and shortening (I used my hand mixer, but a wire pastry cutter or fork work as well)
- Mix/Blend/Cut the particles until they are about the size of peas.
3. Continuing mixing and add one tablespoon of COLD water at a time.
- Mix until the dough starts to hold together.
4. Divide dough into two balls and wrap in Saran Wrap or air tight containers. Refrigerate for 15-30 minutes.
5.Roll out the dough to desired thickness. For this quiche I rolled the dough to about 1/8 inch.
6. Put dough in baking dish. I used a spring-form pan.
- An easy way to handle your pie dough is to fold it into fourths. This way you to just unfold the dough once it’s in the pan and is more even.
7. Continue onto the directions for the Quiche.
The Morning Quiche
1 c. Chopped Spinach
3/4 c. Mozzarella Cheese (Shredded)
1/2 c. Parmesan Cheese (Shredded)
3/4 c. Colby Jack Cheese (Shredded)
3/4 c. Chopped Turkey (I used deli sliced turkey and then cut it into small pieces)
3/4 c. Baby Tomatoes (Quartered)
1/4 c. Milk
1. Prepare your veggies
2. Whisk the eggs and the milk.
3. Combine the veggies and the egg mixture.
4. Pour the egg mixture into the pan with the pie crust.
5. Bake at 350 degrees for 45-55 mins.
6. Remove from the oven and cool for 5 minutes.
7. Serve and enjoy!