Breakfast Burrito Recipe

Cook tater tots

Preheat oven and cook frozen tater tots according to package instructions until crispy (typically 20–25 minutes at 425°F / 220°C). Alternatively, use an air fryer at 400°F (200°C) for 12–15 minutes, shaking halfway. Keep warm.

Prep vegetables

While the tots cook, core and thinly slice the bell peppers into 1/4-inch strips. Peel and thinly slice the onion into similar-sized strips.

Sauté peppers and onions

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add sliced peppers and onions in an even layer. Let sit, undisturbed, 2–3 minutes to get some char, then stir. Continue to cook 6–8 minutes until softened and slightly charred. Season with 1/4 tsp salt and 1/8 tsp black pepper. Transfer vegetables to a plate and keep warm.

Scramble eggs

Crack the eggs into a bowl, add 2 tablespoons milk and a pinch of salt and pepper, and whisk until fully blended and slightly frothy.

Cook eggs

Wipe the skillet used for peppers (or use a separate medium nonstick skillet). Melt 1 tablespoon unsalted butter over medium-low heat. Pour in the egg mixture. Let eggs set at the edges 20–30 seconds, then gently stir with a spatula, pushing cooked portions from the edges to the center. Cook until soft-curds but not dry, about 2–3 minutes total. Remove from heat while slightly underdone (they will finish cooking in the warm filling).

Combine with cheese

Return the warm sautéed peppers and onions to the egg pan and fold gently to combine. Sprinkle 3/4 cup of shredded cheddar over the mixture and stir briefly so cheese melts into the eggs and vegetables.

Warm tortillas

Warm the flour tortillas on a dry skillet over medium heat for 15–30 seconds per side or wrap in a damp paper towel and microwave for 20 seconds to make them pliable.

Assemble burritos

Lay a warm tortilla flat. Place half of the cooked tater tots (about 1 cup) in a line down the center. Top with half of the egg, pepper, onion, and cheese mixture. Add a spoonful (about 2 tablespoons) of sour cream and salsa if using, and sprinkle with 1 tablespoon chopped cilantro if desired.

Fold burritos

Fold the bottom edge up over the filling, fold both sides in toward the center, then roll tightly away from you to form a burrito. Repeat for the second tortilla and remaining fillings.

Optional crisp-up

For a grilled finish, heat 1 teaspoon olive oil in a skillet over medium heat. Place each burrito seam-side down and cook 1–2 minutes per side until lightly golden and sealed.

Serve

Slice burritos in half if desired and serve immediately with extra salsa and sour cream on the side.