By Every time I bought breakfast burritos at Kroger I would think to myself, ‘Surely this is something you can make!”. So I googled and googled and found a recipe to try. And by try I mean take it and morph it to meet my needs (and my kitchen). I included the link here in case you want to follow the original recipe. The super short version of the recipe would be something like: 1) make breakfast casserole and 2) place portion of breakfast casserole into tortilla and freeze.
Ingredients
- 1/2 lb. sliced deli ham
- 1/2 yellow pepper diced
- 1/2 red pepper diced
- 1/2 green pepper diced
- 1/2 orange pepper diced
- 10 large eggs
- 1 ½ cups milk
- 1/3 cup cottage cheese
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bag frozen tater tots (mine was 32 oz.)
- 12 carb counter flour tortillas
- shredded cheese, cheddar, Monterey Jack, etc
Steps
- In a large skillet over medium heat, add vegetable oil and cook the ham and peppers until the veggies are tender. I seasoned mine with some Paul Prudhomme spices
- In a medium bowl, whisk together the eggs, milk, cottage cheese, salt and pepper until smooth.
- Lightly grease a 9X13-inch baking pan. Place the tater tots in the bottom of the pan.
- Sprinkle the ham and veggie mixture over the tater tots. Pour the egg mixture evenly over and across the top. Cover with aluminum foil. Bake…
- Preheat the oven to 350 degrees F. Bake covered for 30 minutes. Uncover and bake 45 minutes longer until golden, bubbly, and set.
- Allow to cool
- Cut casserole into 12 equal pieces
- Place slice of casserole in center of tortilla, sprinkle with cheese. Fold up sides and roll up the burrito.
Thoughts
I am pretty sure this will work with any breakfast casserole. It certainly is easier to do the casserole because less pans are dirtied. I didn’t have any sour cream, but did have some cottage cheese which was a slight substitution. The original recipe called for 30 oz of tater tots, but my bag was 32 and so I closed my eyes and dumped.
