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Freezer Breakfast Burritos

Freezer Breakfast Burritos

Meal prep over the weekend for the best burritos during the week. Loaded with tater tots, eggs, beans and cheese, of course!

Ready in: 60 minutes

Serves: 8

Complexity: very-easy

kcal: 532

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2 cups frozen tater tots or equivalent
2 tbsp rice bran oil
8 breakfast sausages, casing removed
8 large eggs, lightly beaten
⅓ cup cream
500 g can refried beans
8 x 20 cm flour tortillas
1 cup cheddar cheese, grated
1 cup Edam cheese, grated
2 tomatoes, diced
¼ cup chopped fresh coriander leaves


Preheat oven to 200°C. Lightly oil a baking tray or coat with nonstick spray.
Cook tater tots according to package instructions then set aside.
Heat oil in a large frypan over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks then drain excess fat, reserving 1 tablespoon in the pan.
Add eggs to the pan and cook, whisking, until they just begin to set. Gently whisk in cream then season with SIDS SALT & PEPPER to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes then set aside.
Spread beans down the centre of tortillas and top with tater tots, sausage, eggs, cheeses, tomatoes and coriander. Sprinkle with a pinch of SIDS CRAZY SALT. Fold in opposite sides of each tortilla, then roll up, burrito-style. Place, seam-sides down, onto baking tray then cover with foil.
Place into oven and bake until heated through, about 12-15 minutes.
Serve immediately.
TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month.
To reheat -
(1) microwave for 4-6 minutes, turning halfway, or
(2) bake at 200°C for 30-40 minutes, until completely cooked through.