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Dairy
Easy
30 Minutes
Diets 
I love a hot, savory breakfast. Customize your breakfast burrito however you’d like. For a wholesome meal, try vegetarian sausage, tater tots, eggs, spinach, and cheddar cheese. And don’t forget the salsa!
Yields: 8-10 burritos
veggie sausage (optional), cooked according to package directions
10 large eggs
3 tablespoons milk
1/4 teaspoon Gefen Salt
3 tablespoons oil, such as Heaven & Earth Avocado Oil
20 tater tots, baked according to package directions
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper, such as Tuscanini
10 large flour tortillas
1/2 cup fresh checked spinach leaves
1 and 1/2 cups shredded cheddar cheese
Whisk together eggs, milk, and salt in a bowl until combined. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are scrambled and set, about five minutes. Transfer to a bowl.
Lay 10 sheets of aluminum foil, slightly larger than tortillas, on a flat work surface. Lay one tortilla on each aluminum foil piece; evenly distribute cheddar cheese on top. Add scrambled eggs, spinach, sausages, and tater tots to each tortilla, in that order. Tightly roll burritos, tucking tops and bottoms in first.
Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer (up to three months) until ready to reheat.
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