Breakfast Burrito Bowl Recipe

Bake or pan-roast tots

Preheat oven to 425°F (220°C). Spread frozen potato tots in a single layer on a rimmed baking sheet; toss with 1 tbs neutral oil and 1 tsp kosher salt. Bake according to package directions (about 20–25 minutes) until golden and crisp, turning once halfway. Alternatively, for crisper edges, heat a large nonstick skillet over medium-high, add 1 tbs oil and cook tots in batches, turning occasionally, until evenly browned and cooked through, about 12–15 minutes.

Cook chorizo

While tots bake, heat a large skillet over medium-high heat. Add the loose chorizo and break up with a spatula. Mince the garlic and add after 2 minutes of cooking. Continue cooking until browned and cooked through, about 6–8 minutes, stirring frequently. Season with 1 tsp black pepper. Transfer cooked chorizo to a bowl and wipe skillet clean, leaving rendered fat in pan if desired for extra flavor (reduce added butter later if you keep fat).

Sauté peppers and onions

Slice the onion into thin half-moons and bell peppers into 1/4-inch strips. In the skillet used for chorizo (add 1 tbs olive oil if pan is dry), heat over medium heat. Add onions and peppers and cook, stirring occasionally, until softened and slightly caramelized, about 8–10 minutes. Stir in 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/2 tsp black pepper during the last 2 minutes. Remove from heat and set aside with chorizo, or keep warm in a low oven.

Scramble eggs

Crack the eggs into a bowl, add 2 tbs whole milk, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until combined and slightly frothy. Heat a clean nonstick skillet over medium-low heat and add 1 tbs unsalted butter. Once the butter foams, pour in eggs. Let sit undisturbed for 10–15 seconds, then gently push eggs from the edges toward the center with a silicone spatula, forming soft curds. Continue folding slowly until eggs are just set but still moist, about 2–3 minutes. Remove from heat; they will finish cooking in the residual heat.

Make quick tomato salsa

Dice the tomato and finely mince the 1/4 small red onion and 1/2 jalapeño (remove seeds for less heat). Chop the cilantro. Combine tomato, red onion, jalapeño, cilantro, and 1 tbs fresh lime juice in a small bowl. Season with 1/4 tsp salt, mix, and let sit for 5–10 minutes to marry flavors.

Prep avocado and cheese

Halve the avocado, remove pit, and dice or slice. Shred the cheddar-jack cheese if not pre-shredded.

Divide the hot baked tots between 4 bowls (about 1 cup tots per serving).

Top each bowl of tots with equal portions of sautéed peppers & onions and cooked chorizo (about 2 oz chorizo per bowl).

Spoon the scrambled eggs onto each bowl (about 1.5 eggs worth per bowl).

Add 2–3 tablespoons of fresh tomato salsa to each bowl, then arrange diced avocado and sprinkle 1/4 cup shredded cheddar-jack cheese over each bowl.

Finish with optional garnishes: a dollop of sour cream or crema, a drizzle of hot sauce, and extra cilantro leaves.

Serve immediately while hot.