Bake sausage, egg, cheese, and tater tot filled tortillas in a snowflake pan to create these beautiful Breakfast Burrito Snowflakes.
Combine flour, baking powder, and salt in a mixing bowl and blend with a fork or whisk.
Add half of the lard and use a pastry cutter to cut the lard into the flour.
Add the remaining lard and continue to cut it into the flour until it resembles coarse crumbs.
Slowly pour in the water stirring as you go until the dough comes together. Add at least ¾ of a cup of the water then only add any remaining water as needed.
Knead the dough on a flour dusted cutting board until the dough is no longer sticky and comes together in a cohesive ball then cover the dough and set aside for 10-20 minutes.
Melt butter in a non-stick 10 inch skillet over medium heat.
Whisk together 5 whole eggs and 1 egg yolk with the heavy whipping cream, lemon juice, and salt and pepper. Set aside the remaining egg white for use later.
Pour the egg mixture into the hot pan and continuously scrape the sides and bottom of the pan.
Once the eggs begin to solidify, turn the heat down to low.
Cook just until the eggs set. Immediately remove from the pan and allow to cool.
Preheat oven to 350 degrees F.
Cut the dough into 6 equal portions.
Dust your work surface with flour.
Roll out one ball of dough into a large 8-10 inch circle.
Drape the dough over one snowflake cavity in the non-stick pan allowing the dough to form the snowflake shape.
Fill with 1/6th of the eggs, sausage, cheese, and tater tots.
Fold the dough over the filling, cutting off any excess dough and pinching the seams together.
Brush egg white over top of the dough.
Repeat filling the remaining 5 snowflakes.
Bake for 24-28 minutes until the tops of the dough turn lightly golden brown.
Turn the snowflake burritos out onto a cooling rack and let cool for a few minutes before serving.
Serve with sour cream, guacamole, and or salsa if desired.
To ensure your eggs do not turn green when baked for about 25 minutes in the oven it's best to add a small amount of lemon juice to the eggs before scrambling. Be sure you don't overcook the eggs. If they are a a little bit wet when spooned into the tortilla dough that will be fine.