| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 18 servings |
Ingredients
- 54 frozen tater tots
- 18 maple breakfast sausage links
- 4 tablespoons (1/2 stick) salted butter
- 2 large onions, sliced
- 18 large eggs
- 1 cup half-and-half
- 1/2 tablespoon seasoned salt (such as Lawry’s)
- 1 teaspoon freshly ground black pepper
- 2 cups grated mild Cheddar
- 18 fajita-size flour tortillas
- Two 16-ounce jars store-bought salsa
- Green and red hot sauces for serving
Instructions
- Preheat the oven to 375 degrees F.
- Place the frozen tater tots on a sheet pan and bake for 20 minutes. Place the sausages on a sheet pan and bake for 5 minutes.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, about 15 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, seasoned salt, and black pepper. Melt the remaining 2 tablespoons butter in a second large skillet. Add the whisked eggs and cook, stirring gently, until the eggs are set.
- To assemble the burritos, stack the tortillas on a paper towel and microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, top with a little caramelized onions, 1 sausage link, 3 tater tots, a little salsa, and about 2 tablespoons cheese per burrito. (You can also leave some without cheese if preferred.) Tuck in the sides and roll the tortilla closed. Wrap in a foil sheet. Repeat with the rest of the ingredients. Keep warm in the oven in foil pans until ready to serve. Serve with salsa and the hot sauces.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 410 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 230 mg |
| Sodium | 1105 mg |
Reviews
These are fantastic and EASY. I’ve made them over and over, and they’renot a lot of work. I recommend following Ree’s recipe exactly the first time you make these, then you can change it up a bit (use a different or no meat, use a little hot sauce instead of the recommend amount of salsa, etc.) to suit your taste. I find it easier to cook each ingredient and let them cool, then I assemble the burritos assembly line style. Since we don’t eat these every day, I wrap each one in plastic wrap, then foil, then put 4 or 5 in a ziplock freezer bag and place the bags in the freezer. When we want one, just pull one out, remove the foil, place the plastic-wrapped burrito on a plate, and microwave it for 1 minute on each side. I highly recommend these!
This is excellent! Also tried it using chorizo per my husband’s request and it’s just as good.
Everything you want in one bite!!! The maple links were amazing
Has anyone thrown these in the freezer after making them? Curious how the tots handle being re-frozen. Thanks!
I have not tried this yet. Looks wonderful.
I did want to know if you could make then freeze?These would be great to bring camping.
I did want to know if you could make then freeze?These would be great to bring camping.
So I made a tad healthier version of these. I used whole wheat tortillas, cauliflower tots and chicken sausage with a drizzle of real maple syrup. I kept the rest of the recipe the same and served with plain greek yogurt as an alternative to sour cream. Yum!
This is a lot of work. Maybe I’m just too old for these lengthy endeavors! Anyway, I have a few questions, for Ree or any of her readers. “2 large onions”—how large? Maybe the weight of the onions, or in cups. “18 large eggs”. I cut that back to 15 and still had a lot leftover. Here’s the big question: What size are the Fajita-size Flour Tortillas supposed to be? All I could find were 6-1/2” in diameter. Difficult to get much in them. I even cut the Tator Tots back from 3 to 2 and the cheese from 2 T to 1 T. Folding wasn’t easy. I spent too much time pushing filling back in. Would appreciate feedback on this as I love the taste and the “freezability” of these Breakfast Burritos and would like to make them again (maybe the grandsons would help!)
These are really great, love the idea of adding tater tots. Thanks!
These are really yummy! I cut the recipe in half, then half again, for 4/5 servings. I still had leftovers for a few days. It takes some time to prep everything, but then it all comes together and you save time by having the leftovers for later. Enjoy!