Saturday, August 26, 2017

Freezer Breakfast Burritos

Make-ahead breakfast burritos are loaded with your favorite fillings. Eggs, sausage, bacon and tater tots are topped with ooey gooey cheese, and fresh vegetables. Just make up this easy recipe and toss them in the freezer. Pop them in the microwave in the morning for an easy grab and go breakfast.

The best way to start your day off is with a good breakfast. Perhaps something hearty that will give you energy for the hours to come. But not everyone is that fortunate.

To this day, I express my gratitude daily for a fully stocked pantry! I have instilled this gratitude in my daughter as we never know what tomorrow holds. Growing up my parents really struggled to make ends meet. My dad worked several jobs and he worked more than he was home. My mom ran a daycare out of our home and was virtually raising us 5 kids on her own while my dad was working.

Missed birthdays, holidays and family days are too many to be counted, but with all their hard work and dedication we never missed a meal. My mom told me years later that some months were dicey. But they always managed to make it work.

Did you know that 10 million children; nearly half of eligible children do not receive free or reduced price school breakfast?  We were fortunate enough to receive free breakfast and lunch when I was in school. Then we received reduced breakfast and lunch when I was in high school. But not all children are as fortunate as we were. Today, 3 out of 5 K-8 public school teachers report regularly seeing students coming to school hungry.

Knowing that 1 of every 5 children in America live in households without consistent access to adequate food makes you feel frustrated and the desire to help is great. I know I want to help people and fortunately No Kid Hungry has made it easy. Check out their website for details on locations where you can help.

With love from our Simple Kitchen to yours. 


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Freezer Breakfast Burritos

1/2 (16 ounce) bag of frozen tater tots
1 pound applewood-smoked bacon, cooked and chopped
1 pound breakfast sausage
12 large eggs
1/2 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 large flour tortillas
8 ounces O Organic shredded Mexican cheese blend
2 Roma tomatoes, seeds removed and diced
handful of fresh parsley, chopped

Prepare tater tots according to package directions. I prefer mine in the oven until crispy.

Meanwhile, prepare bacon. I love my bacon in the oven. 400ºF on a baking sheet. Cook 15-25 minutes or until desired doneness is reached. Remove from oven. Allow to cool and chop into bite size pieces.

In a medium skillet over medium-high heat, cook the breakfast sausage. Be sure to break the meat up with a spatula as it cooks. Once cooked completely, drain (if necessary) and set aside.

In a large bowl (I use an 8-cup measuring cup) combine eggs, milk, salt, and pepper. Whisk until completely combined.

Spray a large skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occassionally until the eggs are scrambled and no liquid is left in the pan, about 5 minutes. Do not cook until they are completely dry, or they will be very dry in the burrito.

To assemble burritos: lay one burrito on the counter. Add about 1 ounce of cheese. Top with a sprinkle of tomatoes and parsley. Add sausage, bacon, about 1/2 cup egg mixture and a big spoon of tater tots.

Fold the outer edges into the burrito and hold in place with your middle, ring and pinky fingers. Gather the edge of the burrito closest to you with your thumb and index finger. Fold the burrito over and around the filling, tuck the edge under the filling. It should look like a burrito with one side open now. Pull the rolled portion of the burrito snug as you continue to roll the rest of the burrito, folding in the sides of the untucked side like an accordion a few times until the burrito is closed.

Place the burrito seam side down on a sheet of foil or plastic wrap. Wrap the burrito snuggly and place in a one-gallon freezer bag. Repeat until all burritos are in the freezer bag. Freeze for up to 3 months.

Reheat directions: Remove foil or plastic wrap from the burrito and wrap with a paper towel. Microwave for 2-3 minutes or until heated through.

DONNA'S NOTES: If you would like to serve these immediately, wrap in foil and place on a baking sheet in a preheated 400ºF oven. Bake for 10-12 minutes or until heated through.

You can make the bacon, sausage, tater tots and eggs ahead. The burritos are best with room temperature ingredients, which eliminate the steam that can make burritos soft and soggy. No Bueno! <- No good.

I toss the bacon and the tater tots in the oven at the same time and prepare the sausage and eggs on the stovetop to save time.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

This is a sponsored conversation written by me on behalf of Albertsons Companies & Hunger Is. The opinions and text are all mine.


  1. We made these last night and they were so darned tasty! Ready to go to the store and pick up more ingredients.

  2. I've got to make these. Our mornings are so busy trying to get him off to school early while we get ourselves ready.

  3. I am trying to stock y freezer, tis looks as if this will help fit the bill.

  4. Sounds perfect for my crazy life right now! Wondering if they'd be good with potatoes O'Brien rather than tater tots?

  5. What brand of flour tortillas do you use? The ones I used don't roll well and tear too easily.


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