Breakfast Burrito Recipe

Cook bacon

Place a large skillet over medium heat. Add bacon strips in a single layer and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. When cool, chop into 1/2-inch pieces.

Prepare eggs

In a medium bowl whisk together eggs, 3 tablespoons milk, 1 tsp kosher salt and 1 tsp black pepper until just combined and slightly foamy.

Scramble eggs

Wipe the skillet used for bacon clean and return to medium-low heat. Add 2 tablespoons butter and let melt. Pour in the egg mixture. Let sit 10–15 seconds until edges begin to set, then gently stir with a spatula, folding the set edges into the center. Cook slowly until soft curds form but eggs remain slightly moist, 2–3 minutes. Remove from heat—the eggs will continue to set.

Prep avocado

Halve and pit the avocado, scoop the flesh into a small bowl and mash lightly with a fork. Stir in 1 tablespoon lime juice and a pinch of salt to taste to keep it from browning and add brightness.

Warm tortillas and assemble

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp towel and microwave 20 seconds until pliable. On each tortilla, place an even portion of scrambled eggs, 2 strips' worth of chopped bacon, about 3 tablespoons mashed avocado, 3–4 tablespoons shredded cheddar, and 2 tablespoons pico de gallo (see pico section). Fold the sides, then roll into a burrito. If desired, sear the seam-side down in a clean skillet with a little butter for 1 minute to seal and add color.

Combine diced tomatoes, finely diced red onion, chopped cilantro, minced jalapeño (if using), 1 tablespoon lime juice and 1/2 teaspoon kosher salt in a bowl. Taste and adjust salt or lime. Let sit 5–10 minutes for flavors to meld before using.

Oven method (recommended)

Preheat oven to 425°F (220°C). Spread frozen tater tots in a single layer on a rimmed baking sheet and toss lightly with 1 tablespoon oil and 1/2 tsp salt. Bake 20–25 minutes, turning once halfway, until golden and crisp.

Pan-fry method

Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add frozen tater tots in a single layer and cook, turning occasionally, until crisp and browned on all sides, about 10–12 minutes. Drain on paper towels and season with 1/2 tsp salt.

Cut burritos in half diagonally if desired. Serve each burrito with a generous portion of tots on the side. Offer extra pico, hot sauce and sour cream on the table.