Broadway Brunch Burrito Recipe

Cook bacon

Preheat oven to 400°F (200°C). Lay thick-cut bacon on a rimmed baking sheet lined with foil or parchment in a single layer. Roast 12–18 minutes until crispy to your liking. Transfer to a paper-towel-lined plate and drain. When cool, roughly chop into 1-inch pieces.

Cook tater tots

While bacon roasts (or after), arrange frozen tater tots on a separate baking sheet in a single layer. Drizzle with 1–2 tbs vegetable oil and lightly sprinkle 1/2 tsp salt. Roast in the same 400°F oven for 18–22 minutes, flipping halfway, until golden and crisp. Alternatively, pan-fry in 1–2 tbs oil over medium-high heat, turning until evenly crisp, about 10–12 minutes. Keep warm.

Heat a medium skillet over medium heat and add 1 tbs olive oil. Remove chorizo from casing (if using link) and crumble into the skillet. Cook 4–6 minutes, breaking up pieces, until browned and cooked through. Use a slotted spoon to transfer chorizo to a small bowl, leaving about 1 tbs of flavorful fat in the pan (if there is less, add a little olive oil).

Add the chopped onion to the pan and cook 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in 1 tbs flour and cook 1 minute to remove the raw flour taste. Add the roasted red bell pepper, smoked paprika, cumin, and crushed red pepper flakes; cook 30 seconds to bloom the spices.

Gradually whisk in 1 cup whole milk, scraping up any browned bits, then add 1/2 cup heavy cream. Bring to a gentle simmer, stirring frequently, until the sauce thickens slightly, about 3–5 minutes.

Return the cooked chorizo to the sauce, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and simmer 1–2 minutes to combine flavors. If the sauce is too thick, whisk in up to 2 tbs more milk to reach a pourable cream sauce consistency. Keep warm over very low heat (do not boil).

In a medium bowl, crack 8 eggs and add 1/4 cup whole milk, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until blended and slightly frothy.

Heat a large nonstick skillet over medium-low heat and add 2 tbs unsalted butter. Once butter is melted and foamy but not browned, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently push cooked edges toward the center with a silicone spatula, tilting the pan to allow uncooked egg to flow underneath. Continue gently stirring and folding until eggs are softly set but still moist, about 3–5 minutes total. Remove from heat a little underdone — they will finish carrying heat. Keep warm.

Warm the large flour tortillas briefly to make them pliable: wrap in a clean towel and microwave 20–30 seconds or heat individually in a dry skillet 15–20 seconds per side.

Lay one warm tortilla on a work surface. In the center, place 1/4 of the scrambled eggs (about 2 eggs worth), 2 slices' worth of chopped bacon (approx. 2 slices), 3/4 cup roasted tater tots (slightly broken so they fit), and 1/4 cup shredded cheddar cheese. Spoon 3–4 tbs of the red pepper chorizo cream sauce over the filling (adjust to taste). Sprinkle with a small amount of chopped cilantro if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling into a burrito. Repeat for remaining tortillas and fillings.

Optional finishing — crisp the burritos: heat a large skillet over medium heat with 1 tsp olive oil. Place burritos seam-side down and cook 1–2 minutes per side until the exterior is golden and slightly crisp and cheese starts to melt.

Slice each burrito in half, serve immediately with extra chorizo cream sauce on the side for dipping or drizzling.