My husband, Todd, works in the restaurant industry for a chain of restaurants that are located across the country. I’m mentioning it because even though my husband works in the restaurant industry, he will still leave the house (to go to one of the restaurants he oversees) and NOT EAT. ALL DAY! Seriously. For the life of me, I cannot understand how this happens. By the time he comes home from work, he’s starving and will literally tell me about his day while standing in the pantry as I make dinner! It drives me nuts! Haha!
While I really never do meal prep in advance for dinner, I usually try and have something available for breakfast and lunch. This way, he can eat something healthy and quick at home or even take it with him. Really, if I’m being honest, I’m just as guilty as Todd when it comes to going about my day and not eating. Unless I have something made and waiting for me, I, too, can be found snacking in the pantry. 😂🤦🏻♀️ I’d be perfectly content with drinking my breakfast. COFFEE, that is. I loooooove coffee.
This recipe for Southwest Breakfast Burritos makes about 14-16 burritos. Which is great because it’s a week of breakfast for Todd and I- or at least a few days if my son has a few as well. It’s also a filling, healthy-ish breakfast that is great on the go.
I think that I’ve mentioned before that I’m not overly fond of eggs… I mean, I’ll eat them, but they’re not my favorite. Believe me, I wish that I loved them! So, in this recipe I added tater tots. Initially, I added them to help distract me from my love-hate relationship with eggs, but they turned out to be a WONDERFUL addition to these little burritos. Bake the tots before starting to make your burritos and make sure that you bake them until they are nice and crispy. You’ll want that crunch texture of the tots to last in your burrito. I only add about 3 tots to each burrito (which is plenty) so it doesn’t totally tank the healthiness of the burrito.
So let’s get started on these burritos. As I mentioned before, start in advance by cooking your tots until nice and crispy. I cooked enough tots for about 3 per burrito and this recipe makes about 16 burritos so that’s 3×16= 48. So, cook about 50 in case you need to do a quality control test. 😉 For me, I used half of a bag. While your tots are cooking, cook your eggs. I sprayed my skillet with cooking spray to keep the calorie count down and cooked my eggs until they were done, but still soft. Season them with salt and pepper and set them aside for later.
Start the making of the burritos by adding one tsp of EVOO to a large skillet over medium-high heat. Add your onions and jalapeños and cook until the pay soften, about 3 minutes.
Next, add your black beans, corn and chopped garlic. Cook until the corn and black beans are heated through, about 2-3 minutes. Season all of your veggies with salt and pepper.
Add your scrambled eggs, cheese, and your sausage. I use the Jimmy Dean Turkey Sausage Crumbles. They are pre-cooked and thus only need to be heated through. If you are using a raw sausage product, please cook that in advance and add it to the skillet (cooked) at this step. Use whatever cheese you like- I used a Mexican blend for this batch, but I’ve also used cheddar and pepper jack before and those were delicious as well. Give it a good stir.
The cheese should melt pretty quickly. Once the cheese is melted, add a few dashes of your favorite hot sauce. Or a lot. Up to you.
Remove from heat and set up your burrito-rolling station. Or you can eat it like this 👆🏻 and I’d totally understand. If you’re moving forward with burritos, grab your tortillas and tots. Preheat your oven to 375, line a baking sheet with foil and spray it with cooking spray. Lay a tortilla flat and add a good amount of the egg mixture (about half of a cup) on top of the tortilla (to the bottom end), place 3 tots on top of the eggs. I use 100 Calorie Tortillas (to keep the calorie count down), but you can use any burrito-sized tortillas that you like or have on hand.
Tuck the ends and roll that sucker into a burrito. Place the burritos seam-side down on your baking sheet. Lightly mist the tops of the burritos with olive oil spray.
I got excited and overfilled a couple… 🤷🏻♀️
Bake for about 10 minutes or until the tortillas are crispy- everything else is already cooked, so you don’t need to bake them for too long.
At this point, you can put them all in the refrigerator or freeze half- the choice is yours. To store them in the refrigerator, I wrap each one with foil and place them in a large ziploc bag (it will take more than one bag for all). If you’re freezing, I would still wrap with foil and then place in a freezer ziploc bag. They should last for a couple of months in the freezer, about one week in the refrigerator.
- To reheat from the refrigerator: remove from foil and wrap in a paper towel. Cook for 30 seconds or until hot. You could also reheat in the oven if you’d like everything crispy. 350 degrees for about 5-10 minutes until hot and crispy.
- To reheat from the freezer: remove from foil, wrap in paper towel and cook in microwave for 30 seconds. Flip over and cook for another 15-30 seconds or until hot. You can also cook in the oven at 350 for 10-15 minutes or until hot and crispy.
To serve you can just eat it as is… it’s great on the go! Or serve it with some salsa- that’s my favorite!
When made exactly like this recipe (with these ingredients), these burritos came in at about 305 calories, 16.7 g of fat, 36 g of carbs, 17.9 g of protein. Nutritional facts will vary based on your ingredients and measurements.
| Prep Time | 5 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Burritos
|
- 1 Tsp EVOO
- 8 Large Eggs, whisked Cooked ahead of time
- 2 Cups Pre-Cooked Crumbled Turkey Sausage I use Jimmy Dean Turkey Sausage Crumbles
- 1 Cup Frozen Corn
- 1 Cup Black Beans, drained and rinsed
- 1/2 Large White Onion, diced
- 1 Jalapeño, diced
- 2 Cups Shredded Cheese
- 16 Burrito-size Flour Tortillas I use 100 Calorie Tortillas
- Half Bag Tater Tots (about 50) Cooked ahead of time
- Salt and Pepper
- Hot Sauce Use your favorite
- Olive Oil Spray & Non-stick Cooking Spray
Ingredients
|
|
- Cook the tots ahead of time, according to instructions. Make sure they are nice and crispy so they give a crunch to the burrito. Cook scrambled eggs ahead of time as well. Cook eggs until soft and season with salt and pepper. Set both the eggs and tots aside.
- Add EVOO to a large skillet over medium-high heat. Add the onion and jalapeño and cook until soft, about 3 minutes.
- Add the garlic, black beans and corn. Cook until heated, about 2-3 minutes. Season veggies with salt and pepper.
- Add the cooked eggs, cheese and pre-cooked turkey sausage crumbles. Give it a good stir and heat until the cheese is melted. Remove from heat. Add a few dashes of your favorite hot sauce, if using.
- Preheat oven to 375 degrees, line a baking sheet with foil and spray with non-stick spray. Assemble your burritos. Add about 1/2 cup of the egg mixture to the bottom of a tortilla. Add 3 tots on top of the egg mix. Tuck the ends and roll into a burrito.
- Place the burritos seam side down on the baking sheet and lightly mist with olive oil spray. Cook until the tortilla is golden and crispy, about 5-10 minutes.
- To store: wrap all of the burritos in their own piece of foil. To store in the refrigerator, place foil-wrapped burritos in a ziploc. Will last about one week. To store in the freezer, place foil-wrapped burritos in a freezer bag. Will last about 1-2 months.
- To serve: From the refrigerator- unwrap burrito from foil, wrap in paper towel and heat in the microwave for 30 seconds or until hot. Or heat in oven for 5-10 minutes at 359 degrees until hot and crispy. From the freezer- remove burrito from foil. Wrap in paper towel and heat in microwave for 30 seconds. Flip and cook another 15-30 seconds more or until hot. Or heat in oven for 10-15 minutes at 350 degrees or until hot and crispy. Serve as is or with salsa.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.