Make-Ahead Breakfast Burritos
These burritos can be made ahead of time and stored in the freezer for up to a month. Toss them on the campfire on crisp mornings for the perfect pre-hike fuel! Not camping? These also work as a quick weekday skillet on the stove-top.
- 1 package frozen Grown in Idaho Super Crispy Tots
- 12 eggs, scrambled
- 1 teaspoon Italian seasoning blend
- Salt and pepper
- 2 poblano peppers
- 1 teaspoon butter
- ½ onion, chopped
- ½ pound sausage
- 8 large flour burrito tortillas
- 20 slices American cheese
- 1 14-oz can black beans, drained and air-dried
- 8 oz bacon, cooked until crispy and dried on paper towels
- 2 to 3 avocados
- Tomatoes, sliced
- Green and red salsa
- Hot Sauce
- Cook the tots according to package directions. Let cool completely.
Scramble the Eggs:
- Whisk the eggs in a large bowl.
- Preheat a large non-stick skillet over medium-high heat. Pour the eggs in and allow curds to form.
- Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.
- When the eggs are just set, still showing a glean of moisture, remove them from the heat and season with salt and pepper as desired.
- Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.
Roast the Poblano Pepper:
- Using a flame from a gas range, or over a grill, toast the poblanos over high heat on all sides, rotating as each side begins to blacken and blister.
- Place the peppers in foil and wrap.
- Allow the peppers to sit for 5 minutes until cool.
- By now, the skin will have softened and you can peel it off of the peppers, discarding it.
- Chop the now peeled peppers, discarding the seeds, and set aside.
Cook the Sausage:
- Add 1 teaspoon of butter to the empty skillet that you used for the eggs. Add onion and sauté until soft, about 4 minutes.
- Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.
- Add the chopped poblano peppers. Remove from heat and allow to cool completely.
Assemble the Burritos:
- Lay all the tortillas on a large, clean work surface.
- Place 2 slices of cheese down the center of each.
- Arrange 12 tots in 3 rows in the center over the cheese.
- Top with equal portions of eggs, beans, sausage/veggie mix, and bacon.
- Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.
- Place seam side down to keep from opening up while you complete rolling all the burritos.
Wrap Burritos for Freezing:
- Tightly wrap each burrito in parchment paper then wrap each burrito in an additional layer of heavy-duty aluminum foil.
- Line them all up on a baking sheet and allow them to freeze for 1 hour before storing in a resealable bag for up to a month (make sure to date the bag with a permanent marker for reference). Place in the freezer until ready to use.
Cook the Burritos:
- When ready to cook, preheat your grill or campfire for indirect heat*.
- Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.
- Grill the burritos for about 30-35 minutes. Rotate every 10 minutes, turning to ensure even cooking on all sides. Cook until the burritos are warmed through and the cheese is melted. When cooking outside, the elements will be a factor so the burritos may need to be heated longer.
- Serve by peeling back the foil and top as desired.
* Indirect heat is when the fire is built to one side while the other side remains cooler. Do this by stacking the coals of a campfire to one side of the grill pit, or turning one burner to low or off on a gas grill.
Note: This recipe works best if everything is cooked ahead of time and allowed to cool completely before assembling the burritos. This allows the liquids to evaporate or steam to cool, which would otherwise cause moisture to make the burritos soggy.