I LOVE a good breakfast burrito. It’s sometimes hard to find one that is proportionally perfect. Often times, restaurants use a ton of potatoes which act more as a filler and don’t give a whole lot of flavor or texture to the burritos. I like pretty much equal parts of everything in my breakfast burrito. Instead of using soft potatoes or hash browns, I like to use tater tots. Frying the tots in the bacon fat make them super crispy and delicious, which is why they are my favorite part about this recipe. You can use larger tortillas to make these tacos into a burrito instead if you’d like. This recipe has been a staple in our household for a while. These tacos are super easy to make and require ingredients that we always have on hand. Feel free to add whatever hot sauce your heart desires (we prefer Sriracha).
- 5 strips of bacon
- 2 cups of frozen tater tots
- 3 eggs
- 4 flour (taco sized) tortillas
- 1 avocado, sliced
- 2 tbsp chives, chopped
- Hot sauce
In a medium sized saute pan, begin cooking the bacon over medium heat. While the bacon is cooking, microwave the frozen tater tots in a microwave safe dish for 90 seconds. Then, once the bacon is fully cooked, remove from pan onto a paper towel lined plate and set aside. Then add the tater tots to the hot bacon fat and cook for a few minutes on each side until golden brown and crispy. Then remove the tots to the plate with the bacon. Beat the eggs in a bowl and then add them to the hot pan. Use a spatula to scramble the eggs for a couple minutes until fully cooked.
To assemble the tacos, begin with the tortillas. Heat the tortillas on the stove top or warm in a microwave. Then crumble the bacon evenly between each tortilla. Top the bacon with a few crispy tater tots followed by scrambled eggs. Then I like to add avocado and chives but I make these all the time without if I don’t happen to have these ingredients. Finish the tacos with a drizzle of Sriracha or Sriracha mayo (currently loving this one).
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