Scott’s “Demo Day” Breakfast Burritos

The weather this whole year has been teasing us when it comes to getting projects done. February was beautiful and spring-like, March threw us a bomb cyclone that ripped some shingles off the roof, April froze us again, May offered us a week of spring then brought in summer, and we’ve been cooking ever since. It’s either been too cold to be able to break out the tools we need to use {you’re not using a wet saw for tile when it’s freezing!} or too hot for us to work comfortably. And when I say “us” these days, I mean Scott. I’m too pregnant to do anything but gestate these days.

Fortunately, you don’t need good weather outside to smash stuff inside. Scott wanted to be prepared for the good weather when we got it, so he’s been working on smashing things. He spent the last weekend smashing all the old tile and scraping all the old grout and mastic out of the entry mudroom.

I’m jealous. Normally “Demo Day” is my day, no matter what his shirt says.

For days like this, we like being well fueled. Days full of breaking stuff are usually started off by a hearty omelet, biscuits and eggs, a loaded skillet scramble, or something like that. Lately, since I’ve had to be off my feet a lot, we’ve been starting days like this off with his favorite breakfast burritos – and he does the cooking!

Taking inspiration from the epic breakfast burritos he gets when we’re in California and walk with my folks to the Nautical Bean, their favorite coffee shop, and mixing in the maple sage breakfast sausage I love to make {and am now realizing I haven’t shared with you!}, Scott created these delicious and filling breakfast goodies to prime us up for a day of adventure. These days, they’re priming him up for hard work and me for sitting and supervising, but I’m not complaining!

“Demo Day” Breakfast Burritos

Makes 4 large burritos.

What You’ll Need:

  • 1/2 lb breakfast sausage {we like Bob Evans}
  • 1 1/2 tbsp maple syrup
  • 1/2 shallot, finely chopped
  • 1 tbsp stone ground mustard
  • 1 tsp French black pepper
  • 1 tsp kosher salt
  • 2-4 tbsp butter
  • 1 cup tater tots
  • 2 tbsp crumbled bacon
  • 4 eggs
  • 1/2 tomato, finely chopped
  • 1 green chile, finely chopped
  • 2-4 tbsp cream cheese
  • 4 large soft flour tortillas
  • optional: sour cream, salsa, and herbs for garnish

How to Make Them:

1. Preheat your oven to 450F. Spread wax paper or parchment paper over a baking sheet and spread with a single layer of tater tots. Bake for about 15-17 minutes, or until golden and crispy.

2. While the tater tots are baking, prep the rest of your ingredients. Cook and crumble the bacon, dice the shallot, chile, and tomato, and beat the eggs until slightly frothy. In a medium sized bowl, mix together the breakfast sausage, maple syrup, shallot, mustard, black pepper, and salt until combined.

3. Melt a tablespoon of butter each in two large skillets over medium heat. Cook the eggs in a large skillet until set through. Cook the sausage in the other large skillet until browned.

4. In a large bowl, combine the tater tots, bacon, chile, tomato, scrambled eggs, and cooked breakfast sausage until combined. This is your filling mix.

5. If you have a two-sided griddle or panini press, heat it to high. Otherwise, heat a large skillet – you’ll just have to flip the burrito to brown it and seal it.

6. Spread out four large tortillas. Spread 1/2-1 tbsp cream cheese over the bottom of each tortilla. Spread the center of the tortilla with filling mix, making sure you can still close it comfortably. Fold two opposite sides in toward the center, and then roll the rest of the burrito until it’s closed, pressing the edges.

7. Press in the panini press until edges are golden brown {2-3 minutes}. If you’re using a skillet, brown 1 minute each side, and keep turning as needed until brown enough for your taste.

8. Serve either as is, or garnished with sweet salsa and sour cream {I like them as is, but sometimes my salsa craving kicks in and I like adding a sweet peach or mango salsa and sour cream}. Enjoy!

Burritos are great, but I’m a huge fan of anything in taco form, and I bet these would be pretty awesome as breakfast tacos, too. With plenty of avocado. And mango salsa. And…holy cravings, Batman!

How do you guys fuel your adventures?

About the ChefKristin

Career Army officer with a tendency toward workaholism. On the side, self taught cook, carpenter, and gardener, working to build a beautiful life for my family. Trying to tilt my balance in the right direction.

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