Loaded Breakfast Burritos (Meal Prep)
Loaded Breakfast Burritos (Meal Prep)
Ingredients
For the Fillings
- 2 bags mini tater tots, Ore-Ida Crispy Mini Tater Tots
- 1 1/2 pounds bacon, Smithfield brand recommended
- 3 bell peppers, red and green, diced
- 3 onions, yellow or brown, diced
- 2 tablespoons olive oil, as needed for sautéing
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 22 eggs, large
- 1/2 cup milk, or as needed to stretch eggs
- 2 pounds pork sausage
For Assembly and Serving
- 21 flour tortillas, large
- 3 cups shredded cheese, Cheddar/Monterey Jack blend
- 1 cup salsa, your favorite, for serving or filling
- 1/2 cup creamy sauce, for serving, e.g., sriracha mayo or chipotle aioli
Instructions
- 1
Preheat oven to 400°F. Line one large baking sheet with parchment paper and another large baking sheet with aluminum foil.
⏱️ 5 min•🌡️ 400
- 2
Spread the two bags of mini tater tots evenly in a single layer on the parchment-lined baking sheet. Arrange the 1 1/2 pounds of bacon in a single layer on the foil-lined baking sheet.
⏱️ 5 min
- 3
Place both baking sheets into the preheated oven and bake for 20-30 minutes, or until the tater tots are golden brown and crispy, and the bacon is cooked to your desired crispiness. Remove from oven and set aside. Once cooled slightly, chop the bacon into small pieces.
⏱️ 30 min•🌡️ 400
- 4
While the tater tots and bacon are cooking, dice the 3 bell peppers and 3 onions.
⏱️ 10 min
- 5
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the diced bell peppers and onions. Season generously with salt and black pepper. Sauté for 15 to 20 minutes, stirring occasionally, until the vegetables are softened and caramelized.
⏱️ 20 min
- 6
In a separate large pan, cook the 2 pounds of pork sausage over medium-high heat, breaking it up with a spoon, until it is browned and cooked through. Drain any excess grease. Add the chopped bacon to the cooked sausage and mix well.
⏱️ 15 min
- 7
Crack the 22 eggs into a very large bowl. Add 1/2 cup of milk (or more if you prefer fluffier eggs). Whisk the eggs and milk thoroughly until well combined and slightly frothy.
⏱️ 5 min
- 8
Pour the whisked egg mixture into a large, clean pan over medium heat. Scramble the eggs, stirring frequently with a spatula, until they are cooked through but still moist. Season with salt and pepper to taste.
⏱️ 10 min
- 9
To assemble the burritos: Lay a large flour tortilla flat on a clean surface. Sprinkle a small amount of shredded cheese down the center of the tortilla. Add a portion of the cooked tater tots, followed by a layer of the combined sausage and bacon mixture. Next, add a scoop of the scrambled eggs and some of the sautéed bell peppers and onions. Finish with a dollop of salsa and a final sprinkle of shredded cheese.
⏱️ 3 min
- 10
To roll the burrito: Fold in the left and right sides of the tortilla over the filling. Then, starting from the bottom, tightly roll the tortilla upwards, tucking in the filling as you go, to create a compact burrito. Repeat for the remaining ingredients to make approximately 21 burritos.
⏱️ 30 min
- 11
For immediate consumption, you can lightly brown the rolled burritos in a dry skillet over medium heat for 1-2 minutes per side until golden and slightly crispy, which also helps to seal them. For meal prep, wrap each burrito tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. To reheat, remove foil and plastic, wrap in a damp paper towel, and microwave for 2-4 minutes, or bake in a preheated oven at 350°F for 20-30 minutes.
⏱️ 15 min
- 12
Serve burritos whole or cut in half. Drizzle with your favorite creamy sauce (e.g., sriracha mayo or chipotle aioli) if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Breakfast Burritos (Meal Prep)
For the Fillings
- 2 bags mini tater tots, Ore-Ida Crispy Mini Tater Tots
- 1 1/2 pounds bacon, Smithfield brand recommended
- 3 bell peppers, red and green, diced
- 3 onions, yellow or brown, diced
- 2 tablespoons olive oil, as needed for sautéing
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 22 eggs, large
- 1/2 cup milk, or as needed to stretch eggs
- 2 pounds pork sausage
For Assembly and Serving
- 21 flour tortillas, large
- 3 cups shredded cheese, Cheddar/Monterey Jack blend
- 1 cup salsa, your favorite, for serving or filling
- 1/2 cup creamy sauce, for serving, e.g., sriracha mayo or chipotle aioli
Instructions
- 1
Preheat oven to 400°F. Line one large baking sheet with parchment paper and another large baking sheet with aluminum foil.
⏱️ 5 min•🌡️ 400 - 2
Spread the two bags of mini tater tots evenly in a single layer on the parchment-lined baking sheet. Arrange the 1 1/2 pounds of bacon in a single layer on the foil-lined baking sheet.
⏱️ 5 min - 3
Place both baking sheets into the preheated oven and bake for 20-30 minutes, or until the tater tots are golden brown and crispy, and the bacon is cooked to your desired crispiness. Remove from oven and set aside. Once cooled slightly, chop the bacon into small pieces.
⏱️ 30 min•🌡️ 400 - 4
While the tater tots and bacon are cooking, dice the 3 bell peppers and 3 onions.
⏱️ 10 min - 5
Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat. Add the diced bell peppers and onions. Season generously with salt and black pepper. Sauté for 15 to 20 minutes, stirring occasionally, until the vegetables are softened and caramelized.
⏱️ 20 min - 6
In a separate large pan, cook the 2 pounds of pork sausage over medium-high heat, breaking it up with a spoon, until it is browned and cooked through. Drain any excess grease. Add the chopped bacon to the cooked sausage and mix well.
⏱️ 15 min - 7
Crack the 22 eggs into a very large bowl. Add 1/2 cup of milk (or more if you prefer fluffier eggs). Whisk the eggs and milk thoroughly until well combined and slightly frothy.
⏱️ 5 min - 8
Pour the whisked egg mixture into a large, clean pan over medium heat. Scramble the eggs, stirring frequently with a spatula, until they are cooked through but still moist. Season with salt and pepper to taste.
⏱️ 10 min - 9
To assemble the burritos: Lay a large flour tortilla flat on a clean surface. Sprinkle a small amount of shredded cheese down the center of the tortilla. Add a portion of the cooked tater tots, followed by a layer of the combined sausage and bacon mixture. Next, add a scoop of the scrambled eggs and some of the sautéed bell peppers and onions. Finish with a dollop of salsa and a final sprinkle of shredded cheese.
⏱️ 3 min - 10
To roll the burrito: Fold in the left and right sides of the tortilla over the filling. Then, starting from the bottom, tightly roll the tortilla upwards, tucking in the filling as you go, to create a compact burrito. Repeat for the remaining ingredients to make approximately 21 burritos.
⏱️ 30 min - 11
For immediate consumption, you can lightly brown the rolled burritos in a dry skillet over medium heat for 1-2 minutes per side until golden and slightly crispy, which also helps to seal them. For meal prep, wrap each burrito tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. To reheat, remove foil and plastic, wrap in a damp paper towel, and microwave for 2-4 minutes, or bake in a preheated oven at 350°F for 20-30 minutes.
⏱️ 15 min - 12
Serve burritos whole or cut in half. Drizzle with your favorite creamy sauce (e.g., sriracha mayo or chipotle aioli) if desired.
⏱️ 2 min