Make Ahead Freezer Breakfast Burritos

Directions

1. Preheat your Blackstone griddle to low heat.

2. Add 1 tablespoon of avocado oil and arrange the tater crowns in a single layer. Cook for about 4 minutes without moving, then flip and continue cooking until crispy and heated through.

3. Add the sausage and bacon to the griddle. Press the sausage into a thin layer and cook until browned, then flip, break into crumbles, and cook through. Cook the bacon until just shy of your preferred crispness since it will cook again when reheated.

4. Transfer the sausage and bacon to a paper towel-lined tray. Spoon a small amount of the bacon drippings over the tater crowns, season with Blackstone Essential Blend, and remove from the griddle.

5. Scrape the egg cooking area clean and reduce the temperature to 300–325°F (149–163°C).

6. Beat the eggs in a bowl. Lightly oil the griddle, then add the eggs and ½ cup of the shredded cheese. Season with Blackstone Classic Breakfast Seasoning and gently scramble until softly set.

7. Lightly oil a warm section of the griddle and warm each tortilla for less than 30 seconds, just until soft and pliable.

8. Divide the scrambled eggs, remaining cheese, tater crowns, bacon, and sausage evenly among the tortillas. Use approximately 3 tater crowns and 1–1½ slices of bacon per burrito.

9. Fold in the sides of each tortilla, tuck the filling tightly, and roll into a burrito.

10. Allow the fillings to cool before wrapping each burrito individually in deli paper or aluminum foil. Place in a labeled freezer bag and freeze for up to 2 months.