Breakfast Burrito
Follow this tested and perfected recipe for making THE BEST breakfast burritos at home with cheesy eggs, crispy tater tots, crunchy bacon and creamy avocado. All of the flavors and textures are combined to make the most epic breakfast burrito ever!
Ingredients
- 18 frozen tater tots
- 8 large eggs
- ¼ cup 2% milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese, pepper jack, cheddar or combo
- 2 burrito size flour tortillas, 12 inches wide
- ¼ cup green onions, diced
- ½ cup cooked, crumbled bacon
- ½ avocado, thinly sliced
Instructions
- Cook the tater tots according to the package instructions, in the oven, air fryer or deep fryer.
- If you don't already have cooked bacon prepared or purchased, cook the bacon at this time, in the oven, on the stove, or in an air fryer.
- While the tater tots are cooking, whisk the eggs, milk, salt and pepper together in a medium bowl.
- Place a large skillet on the stove over medium high heat, spray with cooking spray.
- Once the skillet is hot, add the whisked eggs and scramble for 6-8 minutes, or until the eggs are almost completely cooked through.
- Turn the heat off on the stove and add the shredded cheese to the eggs.
- Gently fold the cheese into the eggs.
- Remove the skillet from the heat and set the cheesy eggs aside.
- Heat the two large tortillas in a dry skillet on the stove over high heat for 15-20 seconds per side.
- Divide the cheesy eggs between the two tortillas, placing the eggs directly in the middle of the tortillas.
- Top with the diced green onions, cooked, crumbled bacon, cooked tater tots and avocado slices.
- Fold two sides of the tortilla over the filling in the burrito, then roll the burrito up.
- Heat a large skillet over high heat and cover with cooking spray.
- Once the skillet is hot, place the burrito, seam side down, in the skillet. Toast for 30-60 seconds per side.
- Slice the burrito in half and serve it with your favorite hot sauce or salsa.
Notes
- Cheese – I like to spice up my burrito with a combination of cheddar and pepper jack cheese. Feel free to use one or the other, or both, depending on the flavors you like or what you have on hand!
- These burritos can be made ahead and frozen. If freezing the burritos, do not add the avocado, as it will brown in the freezer. Otherwise, prepare the burritos according to the recipe instructions, once you’ve wrapped up all of the ingredients in the burrito, wrap the burrito in foil. Continue to do this with as many burritos as you’d like to prepare, then place all of the foil wrapped burritos in a freezer-safe zipper bag and into the freezer for up to 1 month.
- To reheat a frozen burrito in the oven, remove the burrito from the plastic bag, but keep it wrapped in the foil. Place the foil-wrapped burrito in a 350°F preheated oven for 20-30 minutes. If you move the frozen burrito to thaw in the refrigerator overnight, it will heat up quicker in the oven or microwave the next morning.
- To reheat a frozen burrito in the microwave, remove it from the plastic bag and foil, then place it on a microwave-safe plate. Microwave for 2-3 minutes or until the burrito is heated through.
- You can also make the burritos ahead of time and store them in the refrigerator for up to 4 days. When ready to serve, you can heat them in the microwave for 1-2 minutes, or in a hot skillet for 2-3 minutes per side.
- This recipe makes 2 burritos, but it’s easy to double or triple the recipe to make more. In the recipe card above, hover over the servings and change it from 2 burritos, to 4, 6 or 8. The ingredient amounts in the recipe card will automatically update to reflect the new serving amount. This way, you can meal prep extra and store them in the refrigerator or freezer for later. I promise, the later version of yourself will thank you!
- To make this burrito vegetarian, simply omit the bacon. Feel free to replace it with soyrizo or black beans, or just leave it out. The cheesy eggs, crispy tots and creamy avocado are more than enough to make this an epic burrito!
Nutrition Facts
Calories 975kcal (49%)Carbohydrates 57g (19%)Protein 56g (112%)Fat 59g (91%)Saturated Fat 23g (115%)Trans Fat 1gCholesterol 742mg (247%)Sodium 2859mg (119%)Potassium 931mg (27%)Fiber 7g (28%)Sugar 3g (3%)Vitamin A 1582mg (32%)Vitamin C 14mg (17%)Calcium 528mg (53%)Iron 6mg (33%)
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