Hot To Tot Burrito Recipe
Scrambled eggs, bacon, tater tots, sharp cheddar, avocado, scallions, pico de gallo, jalapeno lime crema. Served with greens or breakfast potatoes.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Egg & Bacon Filling
Tater Tots & Cheese
Fresh Toppings
Jalapeño-Lime Crema
Optional Sides & Finish
Method
Jalapeño-Lime Crema
- 1
Make crema
In a small bowl, combine sour cream, finely chopped jalapeño, lime juice, lime zest and 1/4 tsp salt. Whisk until smooth. Taste and adjust salt or lime. Refrigerate while you prepare the rest so flavors meld (at least 10 minutes).
Tater Tots & Cheese
- 2
Cook tater tots
Preheat oven to 425°F (220°C) if baking. Toss frozen tots with 1 tbsp neutral oil and spread in a single layer on a rimmed baking sheet. Roast 18–22 minutes, turning once, until golden brown and crisp. If pan-frying, heat 2 tbsp oil in a large skillet over medium-high and cook tots, turning frequently, until crisp, about 10–12 minutes.
- 3
Season and melt cheese
When tots are nearly done, sprinkle 1 cup shredded sharp cheddar over the tots on the baking sheet and return to oven 1–2 minutes just until cheese melts, or transfer tots to a skillet, sprinkle cheese, cover off-heat briefly to melt. Remove from heat and sprinkle 1/2 tsp salt evenly over tots.
Egg & Bacon Filling
- 4
Cook bacon
If bacon is not already cooked, fry or bake it until crisp: lay strips in a cold skillet, cook over medium heat 6–10 minutes turning occasionally until crisp, or bake at 400°F (200°C) for 12–18 minutes. Drain on paper towels and chop into bite-sized pieces. Reserve bacon fat for additional flavor if desired (use sparingly).
- 5
Scramble eggs
In a medium bowl whisk 6 eggs with 3 tbsp milk, 1 tsp salt and 1/2 tsp black pepper until combined and slightly frothy. Heat a nonstick skillet over medium-low, add 1 tbsp butter until melted and foamy. Pour eggs into skillet and let sit 10–15 seconds, then gently stir with a spatula, pushing cooked edges toward center. Continue folding slowly until eggs are soft and just set but still creamy, about 3–4 minutes total. Remove from heat and fold in chopped bacon, keeping eggs warm.
Assembly
- 6
- 7
Assemble burritos
Lay one warm tortilla flat. In the center place 1/4 of the scrambled eggs and bacon mixture. Top with 4–5 cheesy tater tots (broken slightly if needed), 1/4 cup pico de gallo, sliced avocado (about 1/4 of the avocado), and a sprinkle of scallions. Drizzle about 1–2 tbsp jalapeño-lime crema over the top. Fold sides in, then roll tightly from one end to form a burrito. Repeat with remaining tortillas and fillings (yields 4 burritos).
- 8
Optional finishing
If you like a crisp exterior, heat a clean skillet over medium and brush lightly with oil. Place burritos seam-side down and cook 1–2 minutes per side until golden and sealed. Serve each burrito with extra crema and lime wedges.
Sides & Serving
- 9
Greens
If serving with greens: toss 2 cups mixed salad greens with 1 tsp olive oil and a squeeze of lime juice, season to taste, and serve a small pile alongside each burrito.
- 10