These are SO GOOD! We did our without beans and changed the cheese for one we found at the farmers market.

A few comments: with an 8×8 tortilla, it is very hard to use all the ingredients. Only make them as full as you can while still being able to wrap! Additionally, I found that reheating for 4 minutes in the microwave is actually a bit too long and they come out piping hot – 3 minutes and turning halfway worked just fine for us (and they’re still really hot!). 

Also, after baking I immediately wrapped each tightly in aluminum foil (while still hot) and suck them in the freezer. It worked out perfectly.

I will say, these are by far more tasty and affordable than buying frozen breakfast sandwiches or burritos. We will be keeping this recipe around!! 

NOTES

*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 400 degrees F for 30-40 minutes, or until completely cooked through.

I always freeze/refrigerate after baking them, that way when I reheat in the microwave, they have a nicer texture to the outside.

No. Freeze after assembly.

Such an amazing idea! As someone who much prefers a savoury, cooked breakfast as opposed to yoghurts/fruit/overnight oats these are absolutely perfect for me. I prep on a Sunday and breakfast for the whole week is sorted. If I’m watching calories I just omit the tater tots, use low carb tortillas and swap pork sausages to turkey. Being able to freeze and reheat in the microwave means I can grab and reheat when I’m working in the office, saves me so much time and money.

Great recipe!!

These were delicious! Will definitely be including them as a staple in my breakfast meal prep rotation. So far I have only tried microwaving them after refrigerating them but not yet reheating after freezing them–I am pretty confident they’ll turn out great that way too, though. 🙂

I did find the portions a bit off. I came out with 14 burritos and not 8 (using Old El Paso regular flour tortillas). I also couldn’t find tater tots/potato gems anywhere in a local supermarket so I just cut some potatoes (skin on) into roughly 5 cm cubes, seasoned with olive oil and herb/garlic seasoning and roasted them in the oven. I found that 1 tbsp refried beans, 6 small pieces of potato, 1/4 cup sausage/egg mixture, about 1 tbsp of diced tomato and 1.5 tbsp of shredded cheese on each burrito worked well (with a large pinch of coriander).

I also watched a youtube tutorial of a burrito being rolled as I read from the comments that some people struggled–definitely make sure to roll the burrito tight and use your hands (wear gloves if you prefer) to make sure the filling is densely packed to make it easier!