Cheesy Chorizo Breakfast Burrito

A classic breakfast burrito with tater tots.

1 burrito
25 mins
Ethan Chlebowski

Ingredients

Burrito & fillings

  • Large 12" flour tortillas
    1
  • Chorizo
    110 g1/4 lb
  • Eggs
    2
  • Cheddar, grated
    a handful20 g
  • Frozen tater tots
    a handful6-8 tots
  • Butter, for cooking the eggs
    a knob10 g
  • Low-fat sour cream
    two spoonfuls20 g

For serving

  • Salsa verde

Method

Step 1: Air fry the tater tots

Cook a handful of tater tots according to the package directions. For crispiest results, use an air fryer or convection oven. While those warm through, prep the rest of the burrito components.

Step 2: Crisp the chorizo & prep remaining ingredients

In a saucepan, the chorizo on medium heat until well and cooked through. Periodically break it up with a spatula or potato masher. You’ll want a crumbled texture when it’s finished cooking (if needed, you can remove it from the pan and chop it up after cooking).

  • While that cooks, prep and gather other ingredients: grate your cheese, crack and beat your eggs, and get your tortilla ready.

Remove the chorizo from the pan, but leave any residual fat for cooking the eggs.

Step 3: Scramble the eggs

If there isn’t enough remaining chorizo fat to coat the bottom of the pan, you can supplement with a pad of butter. Bring the pan back to medium heat, then add in the beaten eggs.

Allow the eggs to set, then shimmy the pan and use a spatula to push through the curds to create large folds. Add the cooked chorizo and grated cheese back to the pan, mix into the eggs, and then lay the tortilla on top of the pan to and soften while everything finishes cooking. Turn off the heat on the pan.

Step 4: Assemble & serve

At this point, you tater tots should be done. Lay the softened tortilla down, then spread a thin layer of sour cream (and optionally salsa) as a base. Add in the tater tots, chorizo-cheese-egg scramble, and finish with another sour cream & salsa drizzle on top.

Roll the burrito tightly, optionally wrap in foil, and enjoy.

“Frozen tater tots are a great shortcut to crispy yet fluffy potatoes inside a burrito, which contrast well against the creamy melted cheese and unctuous chorizo, plus they soak up any moisture from additions like sour cream or salsa to keep everything from going soggy.”

Ethan Chlebowski
Creator

Nutritional Information

entire recipe
Calories976
60g
61g
48g

FAQ

I can’t find chorizo, what else can I use?

Look in the ground meat section. This is mexican chorizo, which is a spiced ground sausage mixture, not cured spanish chorizo.

You could sub in any protein of choice: bacon, pancetta, breakfast sasuage, italian sausage, even leftover bbq!

What might work instead of tater tots?

Frozen hash browns would also work well, although they aren’t quite as and airy as tots. Even frozen fries would come close. Any frozen, fried potato product is par cooked in a way that stays super crispy.

You could use fresh potatoes, but you’d have to par-boil then or them, and even then, they won’t be as light and crispy. They will add more of a dense potato to the burrito (which is totally fine — just a different experience).