Start by prepping your ingredients first so you can assemble quickly and efficiently. Dice your onions and jalapenos, shred your cheese, cut up your Canadian bacon.
Preheat oven to 400 degrees and lightly spray a baking sheet with non-stick spray. Cook tator tots according to package instructions and set aside to cool.
Add olive oil to skillet over medium-high heat. Add diced Canadian bacon and heat for 1 to 2 minutes until warmed through. Stir in diced onion and cook for additional 1 to 2 minutes.
In a separate mixing bow, whisk eggs also with a dash of salt and pepper. Add 1 tablespoon of butter to skillet and once melted, reduce heat to Low and add eggs. Gently whisk in milk/cream and cook until eggs are thick and fluffy with no visible remaining liquid, stirring frequently. After about 3 to 5 minutes your eggs should be cooked, remove from heat and stir in parsley. Let cool slightly before using.
Lay out a tortilla and line up tator tots. Top with eggs, shredded cheese and diced jalapeno. Fold in opposite sides of the tortilla, then roll the tortilla up tightly to make a burrito.
Wrap each breakfast burrito in aluminum foil and repeat until ingredients have been used. Move foil wrapped breakfast burritos to the freezer to freeze in a single layer before moving them to a large zip top bag for easy freezer storage. Your frozen breakfast burritos are good in the freezer up to 3 months.
To reheat, remove from freezer bag, remove foil and microwave for 2 to 4 minutes, flipping burrito over halfway through heat time OR leave wrapped in foil and heat in 400 degree oven for 30 minutes.