Ingredients
- 30 frozen tater tots (about 9 ounces)
- 8 large eggs
- 1/3 cup Darigold FIT milk
- Kosher salt and freshly ground black pepper, to taste (optional)
- 1 tablespoon Darigold Sweet Cream Butter
- 10, 8-inch (taco-size) flour tortillas
- 1 (16-ounce) can fat-free refried beans
- 8 ounces pre-cooked chicken, turkey or pork breakfast sausage crumbles
- 2 Roma tomatoes, deseeded and diced
- 1/4 cup chopped cilantro
- 1 ½ cups shredded Darigold cheese
Instructions
- Cook tater tots. Place the tater tots on a baking sheet and cook according to package instructions; set aside. Once the tater tots are done, set the oven to 400°F. If you plan to freeze all of the burritos, turn the oven off.
- Scramble the eggs.Combine the eggs, milk, salt and pepper in a bowl and whisk until fully incorporated. Place a large skillet over medium heat and melt the butter. Add the egg mixture and cook, stirring frequently, until eggs are set and no liquid remains, about 3-5 minutes. Set aside.
- Assemble the burritos. Allow tater tots and eggs to cool to room temperature before assembling. To assemble, spread a scant 3 tablespoons of refried beans down the center of a tortilla. Place 3 tater tots on top of the beans and press to flatten. Finish with 1 heaping tablespoon pre-cooked sausage, 1 tablespoon tomatoes, a sprinkle of cilantro, ¼ cup scrambled eggs, and a generous 2 tablespoons of shredded cheese. Fold in opposite sides of each tortilla, then roll, tucking both ends in as you go.
- Bake the burritos. Place seam-side down onto a baking sheet and loosely cover with foil. Bake burritos until heated through, about 12-15 minutes. If freezing, skip this step and follow freezing instructions below.
- To Freeze: Tightly wrap each burrito in aluminum foil and then place in an airtight food storage bag, pressing out the air before sealing. Freeze for up to 2 months. To reheat from frozen, remove burritos from foil and microwave for 4-6 minutes, turning halfway, or bake at 400°F for 30-40 minutes, or until completely warmed through.