DELUXE Breakfast Burritos

By Brian Lagerstrom · 45 min

Ingredients

Instructions

1. Roast the frozen tater tots on a sheet tray at 450°F/230°C for 45 minutes, until crisp.
2. Put the cut bacon in a large fry pan with 1 cup of water and bring to a simmer over high heat, about 5 minutes.
3. Once the water has evaporated, lower the heat to medium and render the fat, stirring now and then, until the bacon is golden and slightly crisp.
4. Drain the bacon on a towel.
5. For the beans, combine the drained pinto beans with the refried pinto beans, a large pinch of salt, the pepper, the cumin and 1 tablespoon of lime juice (about ½ lime). Stir and heat.
6. For the eggs, whisk together the eggs, 3 g salt and the heavy cream.
7. For each burrito, dampen both sides of a tortilla with water, then warm it on both sides in a sauté pan over medium heat until heated through and pliable.
8. In a separate pan over medium heat, add a little oil and 3–4 oz of the egg mixture, stirring often with a spatula until large curds form and the eggs are just cooked through.
9. Lay the tortilla flat and add a couple of spoonfuls of the bean mixture, shredded Oaxaca cheese, 8 tater tots, the eggs, smashed avocado, the bacon, spicy crema and cotija cheese.
10. Fold the sides of the tortilla into the centre, then fold the near end up and over the filling. Tuck it under the filling, pushing any escaping filling back in, and roll the burrito over itself with the seam facing down.
11. Drizzle oil into a nonstick pan over medium heat, add the burrito seam side down and sear for about 90 seconds, or until golden and crisp. Flip and sear the second side until crisp.
12. Cut and serve with the tomatillo salsa.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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GarlicOnionEggCheeseCreamHeavy creamLimeBacon