Make-Ahead Breakfast Burritos

Step 1

Preheat oven to 400 degrees or to what the directions on the packaged potatoes instruct.

Step 2

Arrange the potato tots on a baking sheet in a single layer.

Step 3

Bake until the potato tots are golden and crispy, shaking the tray gently, halfway through cooking time to rotate the tots.

Step 4

When thoroughly crisped and golden on all sides, remove from oven and allow to cool completely.

Step 5

Whisk the eggs in a large bowl.

Step 6

Preheat a large non-stick skillet over medium-high heat.

Step 7

Pour the eggs in and allow curds to form.

Step 8

Gently, using a rubber spatula, fold in the eggs, a little at a time as they form.

Step 9

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.

Step 10

Spoon the eggs onto a plate to prevent them from overcooking in the heat of the skillet and allow them to cool completely.

Step 11

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.

Step 12

Place the peppers in foil and wrap.

Step 13

Allow the peppers to sit for 5 minutes until cool.

Step 14

By now, the skin will have softened and you can peel it off of the peppers, discarding it.

Step 15

Chop the now peeled peppers, discarding the seeds, and set aside.

Step 16

Add 1 tsp of butter to In the now empty skillet, sautee the onion until soft, about 4 minutes.

Step 17

Add the sausage and cook, breaking up into small pieces and browning thoroughly all over, about 15 minutes.

Step 18

Add the chopped poblano peppers.

Step 19

Remove from heat and allow to cool completely.

Step 20

On a large clean work surface, arrange all of the tortillas out.

Step 21

Place 2 slices of cheese down the center of each.

Step 22

Arrange 12 crispy potato tots in the in rows of 3 on the center over the cheese.

Step 23

Top with equal portions of eggs, beans, sausage and veggie mix, and bacon.

Step 24

Carefully fold the edges a burrito up, over the filling, before rolling. Use your thumbs to hold in the filling as you roll.

Step 25

Place seam side down to keep from opening up while you complete rolling all the burritos.

Step 26

Tightly wrap each burrito in parchment paper.

Step 27

Then wrap each burrito in an additional layer of heavy-duty aluminum foil.

Step 28

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.

Step 29

Date the bag with a permanent marker for later use.

Step 30

Place in the freezer until ready to use.

Step 31

When ready to cook, preheat your grill or campfire for indirect heat. See note.

Step 32

Place the burritos, in foil, directly on the coals on the cooler side of the campfire or on the cooler side of the grill.

Step 33

Grill the burritos for about 30-35 minutes.

Step 34

Rotate every 10 minutes, turning evenly on all sides to ensure even cooking until the burritos are warmed through and the cheese is melted.

Step 35

Serve by peeling back the foil and topping as desired.