Loaded Breakfast Burrito

Ingredients

• 1 burrito-sized flour tortilla

• Easy Homemade Sriracha Mayo

  • 2 tablespoons mayonnaise

  • 2 teaspoons sriracha

  • Salt and pepper, to taste

• 2 slices of turkey bacon

• 1/2 avocado, sliced

• Scrambled Eggs

  • 3 eggs

  • 1 tablespoon crème fraîche

  • 1 tablespoon milk

  • 2 tablespoons grated cheese

  • Salt and pepper, to taste

• 2 slices of cheddar cheese

• 1/2 cup tater tots

Directions

1. Make the sriracha mayo by combining the mayonnaise, sriracha, salt, and pepper in a small bowl. Set aside.

2. Cook the turkey bacon until crispy using your preferred method.

3. Bake or air-fry the tater tots according to the package directions.

4. Prepare the scrambled eggs by whisking together the eggs, crème fraîche, milk, grated cheese, salt, and pepper. Heat a small amount of oil or butter in a pan over low heat and cook the eggs, stirring continuously, until fully cooked. Remove from the heat and place the cheddar cheese slices on top, allowing them to melt slightly.

5. Slice the avocado.

Assemble the Burrito

1. Warm the tortilla slightly to make it easier to fold.

2. Spread the sriracha mayo evenly over the tortilla.

3. Place the turkey bacon in the center of the tortilla, followed by the sliced avocado.

4. Add the scrambled eggs and melted cheddar cheese on top.

5. Layer the tater tots over the eggs.

6. Fold the burrito by bringing in the shorter sides first, then rolling it tightly from the bottom up.

7. Place the burrito seam-side down in a skillet and toast each side until golden brown.

8. If desired, wrap the burrito in parchment paper before cutting to help keep everything together and minimize mess.

Storage Notes

• These burritos can be made in advance and frozen for easy breakfasts throughout the week.

• If freezing, omit the avocado and add fresh avocado after reheating.

• Reheat in the microwave, air fryer, or oven until warmed through.