2 cups Colby or Monterey Jack cheese, plus more for sprinkling (optional)
15-18 flour tortillas
Bake about 3/4 bag of tater tots according to the package suggestion.
In a large non-stick skillet over medium heat, cook the sausage,peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender.
Drain grease and reduce heat to low.
In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, and mustard until smooth. Add the cheese and chives and pour the egg mixture over the sausage and peppers.
With a spatula, gently stir the mixture and continue to lightly cook over low heat until the eggs are set. If freezing the burritos,let the mixture cool.
To assemble, warm tortillas in the microwave for about 30 seconds if serving immediately, if freezing, skip this step.
Smash with a fork 3-4 tater tots on the tortilla, top with a heaping spoonful of the egg mixture, sprinkle on more cheese (optional).
Tuck in the sides, then roll the tortilla until closed. Wrap in foil sheets to keep warm until ready to serve.
Freezing: to freeze, put the rolled burritos on a large pan with parchment paper making sure the burritos are not touching and put in the freezer. When completely frozen, place the burritos into a freezer ziploc bag. Reheat a burrito in the microwave on HIGH for about two minutes, flipping the burrito over after the first minute, OR in the oven (place in baking dish, cover with foil and bake at 350 degrees for 45 minutes, uncover and continue to bake until heated through, another 20-30 minutes).