• Pour pico de gallo into colander or fine mesh sieve over sink to drain liquid. Spread 2-4 paper towels on flat surface and transfer pico to paper towels. Gently blot pico with additional paper towels if needed to further reduce liquid content.
• Cook tater tots as directed on packaging. Note: my favorite method for really crispy tater tots is the air fryer. Find instructions here.

For Breakfast Burritos with Meat & Eggs

• Heat large skillet over medium-high heat. Add bacon (or breakfast sausage) to skillet and cook until bacon is crisp (or until sausage is browned and crumbled). Transfer to plate or bowl lined with paper towels to drain. Wipe out skillet and return to stovetop. Reduce heat to medium-low.
• In medium bowl, whisk together eggs and milk until mixture is light and no longer streaky. Pour egg mixture into skillet over medium-low heat. Cook, stirring slowly and constantly with rubber or silicone spatula, until eggs are cooked-through but still very soft. Eggs should look shiny, not matte, with little to no liquid remaining.
• Remove skillet from heat. Season scrambled eggs with salt as desired, then stir in drained pico de gallo and drained beans. Set aside. Once mixture has cooled, continue with "To Assemble Your Freezer Burritos" section below.

For Breakfast Burritos with Tofu

• Heat large skillet over medium heat, then add 1 tablespoon neutral oil. When oil is hot and shimmery, use hands to crumble tofu, then add tofu to skillet.
• Cook until all liquid is evaporated and tofu begins to brown slightly, then add drained pico de gallo and drained beans to skillet. Stir well and cook until all liquid is evaporated again. Remove skillet from heat and set aside. Once mixture has cooled, continue with "To Assemble Your Freezer Burritos" section below.

To Assemble Your Freezer Burritos

• Place one tortilla (room temperature or warmed, see Notes) on flat work surface. Preheat oven to 400° Fahrenheit. Lightly grease baking sheet with spray oil and set aside.
• Burritos with Meat & Eggs: Place shredded cheese across center of tortilla, being careful not to get too close to tortilla edges. Top cheese with layer of tater tots, then cooled egg mixture, then bacon or sausage. Sprinkle taco seasoning over filling to taste. Set aside and fill remaining tortillas.
• Burritos with Tofu: Place shredded cheese, if using, across center of tortilla, being careful not to get too close to tortilla edges. Top cheese with layer of tater tots, then layer of cooled tofu mixture. Sprinkle taco seasoning over filling to taste. Set aside and fill remaining tortillas.
• When all tortillas have been filled, roll burritos one-by-one and place seam-side down on baking sheet. See Notes for burrito-rolling tips. Repeat with remaining burritos.
• When all burritos have been rolled, place filled baking sheet in preheated oven. Bake burritos 10 to 12 minutes, then remove baking sheet from oven and set aside to cool.
• Once burritos have cooled completely, wrap each burrito securely in aluminum foil, making sure to fully cover both ends and all sides. Place foil-wrapped burritos on clean baking sheet in one even layer and place in freezer for 1 to 2 hours. Once burritos have frozen individually, transfer them to sealable freezer bag or other freezer-safe airtight container and freeze until ready to enjoy.

To Reheat Burritos

• Microwave: Remove aluminum foil and cover burrito with damp paper towel to keep tortilla soft when reheating. Place frozen burrito on microwave-safe plate. Microwave on full power for 4 to 5 minutes, flipping burrito over halfway through cook-time. Once burrito is heated-through, remove paper towel and serve.
• Oven: Place foil-wrapped frozen burrito on baking sheet. Bake in oven preheated to 375° Fahrenheit for 20 to 30 minutes or until burrito is heated-through. Remove foil and serve.