Breakfast Burrito
The breakfast burrito that will cure any hangover! And it is downright delicious!
Ingredients
2 cups frozen tater tots, plus more for snacking
1 dried chipotle, blended into a powder, or 1 tsp dried chili powder of your choice
3 large eggs
2 tbsp unsalted butter
2 slices american cheese
½ avocado, sliced
2 strips bacon
1 12” tortilla
Salsa verde for serving
Instructions
Preheat oven to 425F.
Spread out tater tots onto a baking sheet. Cover in chipotle/chili powder and toss to coat.
On a separate, lined baking sheet add your bacon.
Transfer both sheets to the oven and cook for 25 minutes. Keep an eye on your bacon to pull at your desired crispiness. I like mine really crispy for this recipe so I leave it in for the full 25 minutes. Toss the tater tots halfway through the cook time to encourage even browning.
Meanwhile, make your eggs. In a small bowl, whisk together eggs and a pinch of salt until there are no streaks. Heat a pan on medium heat and melt butter. When the butter starts to foam, add the eggs. Turn the heat to medium-low and mix the eggs in the pan. Once mixed, let sit for 30s-1min, or until the bottom starts to form a cooked layer. Push the edges toward the center, letting the uncooked egg slide to the edge. Once about ⅔ of the egg is fully cooked, cut the heat and add the cheese. Cover and remove from heat. Let sit until the bacon and potatoes are ready, this will allow the eggs to cook through and the cheese to melt.
Remove the bacon from the oven and pat with a paper towel to absorb excess fat. Remove the potatoes from the oven and sprinkle generously with salt.
Time to assemble our burritos! Start with cheesy eggs, then ‘tater tots, then bacon and finally avocado. Roll tightly and transfer back to the heated egg pan to seal the open side. Once brown, flip. When the other side is brown, transfer to a cutting board and cut in half.
Tag me if you make it @stefsdinnerdate <3