Breakfast Burritos Cookout

A tasty spring lunch recipe for your camp stove.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook tater tots according to package directions, then set aside to cool.

Step 2

In a large skillet, cook bacon over MED LOW heat until crispy. Transfer cooked bacon to a paper towel lined plate and drain off most of the bacon fat, leaving a little bit still in the skillet.

Step 3

Increase heat to MED HIGH and add bulk sausage. Cook sausage about 5-6 minutes, breaking up the meat into crumbles as it cooks. Drain.

Step 4

Whisk together eggs and cream.

Step 5

Return skillet to stovetop, lowering heat to MED. Add butter and egg mixture, stirring every so often, until eggs begin to set. Continue cooking and stirring occasionally until no wetness remains. Set eggs aside.

Step 6

CRUMBLE BACON AND PREHEAT OVEN (if baking right away)

Step 7

Crumble cooked bacon.

Step 8

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.

Step 9

Add eggs to large mixing bowl. Add in half of the cooked tater tots, crumbled bacon, cooked sausage, most of the cheese, and fresh chives.

Step 10

Warm tortillas in microwave until pliable. Line a few tater tots down the center of one tortilla, using a wooden spoon to smoosh them down a little. Top with some of the egg mixture, then a sprinkle of some of the remaining cheese.

Step 11

Roll tortilla up from the bottom, folding in the sides, burrito-style. Place seam-side down on prepared baking sheet. Repeat with remaining tortillas.

Step 12

Wrap each burrito with foil and add to freezer-safe container. Freeze for up to 3 months.

Step 13

Bake in preheated 400°F oven for 15 minutes, until golden brown and filling is hot.

Step 14

Serve burritos hot.