FREEZER BREAKFAST BURRITOS

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Alimentation prep over the weekend for the advisable burritos during the week. Live with tater tots, foodstuff, beans and mallow, of education!

You can’t know a breakfast burrito without the tots. And you can solidify these as requisite. Virtuous be trustworthy to cooling them after assembling, not after they go in the oven. You also deprivation to get trustworthy to use area temperature ingredients to abstain any sogginess.
 
They can be unmoving a period beforehand in singular servings, wrapped in metal image – dated and shapely in a Ziploc bag.



 


 
INGREDIENTS:
  • 2 cups frozen tater tots
  • 2 tablespoons olive oil
  • 8 links breakfast sausage, casing removed
  • 8 large eggs, lightly beaten
  • 1/3 cup half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) can refried beans
  • 8 (8-inch) flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 Roma tomatoes, diced
  • 1/4 cup chopped fresh cilantro leaves
 
 
DIRECTIONS:
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cook tater tots according to package instructions; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.
  4. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  5. Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold in opposite sides of each tortilla, then roll up, burrito-style.* Place, seam-sides down, onto preparing baking sheet; cover.
  6. Place into oven and bake until heated through, about 12-15 minutes.
  7. Serve immediately.
On average, two restaurants a week closed in the year to the end of March, including casual dining chains, as well as upmarket and independent establishments, according to the latest data from analysts CGA and corporate advisory firm AlixPartners. Graeme Smith, the managing director of AlixPartners, said he expected restaurant numbers to continue to drop throughout the year as large chains in particular slim down. There have already been high-profile closures by burger chain Byron, Jamie’s Italian, Carluccio’s, the Prezzo Group and Sir Terence Conran’s Albion restaurants, but more large chains and independents are expected to suffer. “It’s easy to say this is a crisis in casual dining,” said Peter Martin at CGA. “This is a crisis happening for everyone.” Restaurants are suffering because the fall in the value of the pound since the Brexit vote has made ingredients more expensive while staff costs have risen, partly due to increases in the minimum wage. Economic uncertainty has stalled growth in the sector just as competition has increased after a surge in openings partly fuelled by private equity investment.

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