Breakfast Burrito
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.78 out of 5 stars
(18)
Ingredients
4
- 2 cups tater tots
- 8 strips bacon
- 1 tablespoon butter or olive oil
- 6 large eggs
- 1 tablespoon milk or water
- Kosher salt and black pepper
- 4 (10-inch) flour tortillas
- 1 cup shredded Monterey jack or cheddar cheese
- 1 large avocado, pitted, peeled, and thinly sliced
- 1 cup pico de gallo
- Salsa and hot sauce, for serving, optional
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Preparation
Chef’s notes
Feel free to use sausage or chorizo instead of bacon. You can also leave out the bacon to make vegetarian breakfast burritos.
How to freeze:
Wrap the burritos with plastic wrap or aluminum foil and place in a freezer bag or freezer container. Freeze for up to 2 months. To reheat, remove the plastic wrap or foil, wrap the burritos in paper towels, and microwave for about 3 to 5 minutes, turning halfway. You can also reheat the frozen burritos in the oven at 400 degrees F for about 30 to 40 minutes.