These freezer breakfast burritos are just the perfect grab-and-go breakfast! They're filling and versatile, made with real, healthy ingredients like eggs, potatoes, cheese, salsa, tortillas, plus sausage, bacon, beans, or tofu.
Cook your protein: crisp bacon, or crumbled sausage until browned. The beans do not need to be cooked, but you could add them to the eggs if you want (see step below).
Whisk together eggs and milk. Pour this mixture into a large skillet and cook over medium-low heat. Cook slowly, stirring almost constantly with a silicon spatula, until cooked through but still very soft, shiny and not matte. Season the eggs with salt then add in the pico de gallo
Take one Mission Whole Wheat + Tortilla and top with some grated cheese. Add tater tots, then egg mixture, then protein of your choice (bacon, sausage etc.). Season the filling with a big pinch of taco seasoning and top with remaining cheese.
Roll the tortilla into a burrito then place your burrito seam side down. Bake it at 400º F for about 12 minutes, then let cool.
Wrap your burrito in aluminum foil, place it in a freezer bag and freeze. To reheat, microwave your burrito for 4-5 minutes, flipping halfway or bake
For the Vegan Tofu Version:
Drain pico de gallo on paper towels to reduce the liquid content.
Heat 1 tbsp oil in a large skillet. Crumble the tofu between your hands and add it to a skillet. Cook the tofu until all liquid is evaporated and the tofu is beginning to brown slightly. Add in the drained beans and pico de gallo. Heat through until liquid is evaporated again
Roll your burrito as per instructions for the egg version.