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Zucchini Tot Breakfast Burritos Recipe

These delicious and hearty burritos freeze well for a quick breakfast on the go!

Prep Time

35 min

Cook Time



1 (12-ounce) package Green Giant® Sour Cream & Onion Zucchini Tots
10 eggs
2 tablespoons milk
1 (4-ounce) can Ortega® Fire Roasted Diced Green Chilies
6 burrito-size flour tortillas
2 cups shredded cheddar or Mexican-style cheese
1 cup cooked and crumbled breakfast sausage, optional
1 cup Ortega Black Beans
1 cup Ortega Mild or Medium Thick & Chunky Salsa
2 avocados, peeled, pitted and sliced


Preheat air fryer to 400°F. Arrange Zucchini Tots in a single layer in the bottom of air fryer and spray lightly with oil. Air fry for 13-17 minutes until golden and crisp. Alternately, preheat oven to 450°F and bake tots for 17-20 minutes until golden and crisp.
Whisk eggs and milk together in a large bowl until smooth and combined.
Add green chilies and beat well.
Heat a large non-stick skillet over medium heat. Add eggs and cook, whisking occasionally, until done.
Layer 4 tots in the center of a tortilla. Top with 1/3 cup cheese, 3 Tbsp. sausage, 3 Tbsp. black beans, 3 Tbsp. salsa and several avocado slices.
Repeat with remaining 5 tortillas and ingredients.
Roll up burritos and if serving immediately, place in heated non-stick skillet over medium heat.
Cook until golden brown on one side, about 5 minutes. Flip and toast the other side, about 3-5 minutes.
If freezing, individually wrap in foil, then place them in a zip top bag – unwrap and microwave for 2 minutes on high to thaw, then toast in a nonstick skillet.
Serve with additional salsa, if desired.