Favorite Breakfast Burritos
Servings 2 people
Ingredients
- 18 frozen tater tots
- 4 slices bacon (not thick cut)
- 2 tablespoons unsalted butter (divided)
- 4 large eggs
- 2 (12-inch) flour tortillas
- ½ cup shredded cheddar cheese
- 3 tablespoons cotija cheese (broken into small crumbs)
- ½ ripe avocado (peeled and cut into 4 wedges)
- ½ cup Salsa de Molcajete (or your favorite salsa)
- ¼ cup Cilantro Crema (recipe followed)
Cilantro Crema:
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 2 tablespoons cilantro
- 1 small garlic clove
- ½ lime (zested and juiced)
- Salt
Instructions
- For the cilantro crema, in a food processor or blender, combine all the ingredients except for salt. Process until smooth and creamy. Transfer to a small bowl, season with salt and mix well with a spoon. Taste and adjust seasoning. Transfer to an airtight container and keep in the fridge until ready to use.
- Cook the tater tots until golden and crispy in toaster oven, air fryer, or deep fryer following the instructions from the package. It took about 25 minutes for mine to cook in a toaster oven.
- While the tots are cooking, prepare the bacon. Line a rimmed baking sheet with aluminum foil. Lay the bacon on a single layer with 1-inch space in between. In a cold oven (no preheating), place the baking sheet in the oven. Set the temperature to 425˚F (220˚C) and cook until deep golden brown and crispy, about 20 - 25 minutes. Transfer to a plate lined with paper towels.
- In a medium skillet over medium heat, warm 1 tablespoon unsalted butter. Add 2 eggs first and add them very close to each other. Then add 2 more eggs close to each other onto the other side of the skillet. Turn the heat down to medium-low. Cook the eggs until the egg white are set and not fully cook. Carefully insert a flat spatula under the first set of 2 eggs, then flip. Now, flip the other set. Cook for 30 more seconds and remove from skillet.
- Wrap 2 tortillas with a large damp clean towel or paper towel. Microwave for 20 seconds. That will help the tortilla to be a little more flexible.
- To assemble, on a clean working surface, place 2 tortillas side by side. On one tortilla, slightly spread out ¼ cup of cheddar cheese in the center. Sprinkle 1½ tablespoons cotija cheese over. Place 9 tater tots on the cheeses. Line the avocado wedges lengthwise on top of the cheeses and next to tots. Add 2 slices of bacon on top of the avocado. Add one set of 2 eggs on top of the tater tots. Keep all the ingredients tight and compact together. Fold the bottom part of the tortilla over the filling, then fold the left side and the right side to the center. Last, roll the burrito up tightly and carefully. Repeat with the other tortilla.
- In a large skillet over medium heat, melt 1 tablespoon butter. Add the burritos fold side down and cook until golden brown. Carefully flip over and cook until golden brown. Transfer to a clean chopping board. Using a sharp knife, cut the burritos in half. Serve immediately with salsa de molcajete (or your favorite salsa) and cilantro crema.
Notes
- The tater tots that I used are Ore-Ida crispy crowns. They’re more like coin shape instead of little tubes, but they taste the same as tots.
- For the bacon, I like Whole Foods 365 uncured applewood smoked pork bacon. That is my go-to bacon. It’s smoky with good flavors and not too salty.
- For the tortilla, I got Guerrero brand, riquisimas burrito grande flour tortillas from a nearby Mexican supermarket. If you can’t find 12-inch tortilla, I heard you can buy a pack from the restaurant chain Chipotle. I haven’t tried that myself though.
- Cotija cheese is a Mexican cheese that is firm, milky and salty. It’s usually available in regular supermarket. If not, you can definitely get some from Mexican supermarkets. To use them in this recipe, break them apart into small crumbs using your fingers.
- When filling the burritos, it’s important to layer and stack the ingredients. So when rolling, the burrito is more tight and round.
- Cilantro crema can be made a day ahead.