Ingredients:
- 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
Instructions:
- 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.
- 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.
- 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.
- Lay out your 8 large (10 inch) flour tortillas. If they are stiff, microwave the stack for 20 seconds to make them pliable.
- Divide the cooked sausage evenly across the center of each tortilla. Follow with a generous portion of the scrambled eggs.
- Add the 1 cup frozen tater tots (which you've pre baked until they literally shatter) on top of the eggs.
- 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.
- Fold the sides of the tortilla inward, then roll from the bottom up, tucking the filling tightly as you go.
- 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.
- Wrap each burrito tightly in parchment paper, then a layer of aluminum foil. Label with the date.
- 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.