Burrito de desayuno rápido con salchicha y queso, preparado con antelación para organizar las comidas

Ingredientes

• 1 lb bulk pork breakfast sausage
• 12 large eggs
• 0.25 cup heavy cream
• 1 tsp kosher salt
• 0.5 tsp cracked black pepper
• 1 tsp smoked paprika
• 8 large (10-inch) flour tortillas
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup frozen tater tots, cooked until crispy

Preparación

1. 1

   Place a large skillet over medium high heat. Add the 1 lb bulk pork breakfast sausage, breaking it apart with a wooden spoon. Cook for about 8 minutes until deeply browned and sizzling. Use a slotted spoon to remove the meat, leaving about 1 tablespoon of fat in the pan for the eggs.

2. 2

   Whisk the 12 large eggs, 0.25 cup heavy cream, 1 tsp kosher salt, 0.5 tsp cracked black pepper, and 1 tsp smoked paprika in a bowl.

3. 3

   Lower the skillet heat to medium low. Pour in the mixture and stir constantly with a silicone spatula. Cook for 4 minutes until soft, creamy ribbons form. Remove from heat while they still look slightly wet; they will finish cooking with residual heat.

4. 4

   Lay out your 8 large (10 inch) flour tortillas. If they are stiff, microwave the stack for 20 seconds to make them pliable.

5. 5

   Divide the cooked sausage evenly across the center of each tortilla. Follow with a generous portion of the scrambled eggs.

6. 6

   Add the 1 cup frozen tater tots (which you've pre baked until they literally shatter) on top of the eggs.

7. 7

   Sprinkle the 2 cups sharp cheddar cheese over the hot fillings. The heat from the eggs will begin to melt the cheese, acting as a glue for the burrito.

8. 8

   Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling tightly as you go.

9. 9

   Place the burritos on a wire rack and let them cool for at least 15 minutes. Wait until they are cool to the touch before wrapping.

10. 10

    Wrap each burrito tightly in parchment paper, then a layer of aluminum foil. Label with the date.

11. 11

    Place the wrapped burritos in a single layer in the freezer for 2 hours before stacking them in a freezer bag. This prevents them from squishing each other.