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Ultimate Breakfast Burrito | Change your Life |

Breakfast Burrito Recipe

For years when my wife and I go to Las Vegas we eat the breakfast burrito at our favorite spot, The Henry in The Cosmopolitan.  They offer a breakfast burrito that can actually change your life.  In fact, when I went for work a month ago I was stay further up the strip and I went to The Henry every day to have this very item.  It is so good that our guests always want this dish.

An Elevated Breakfast Burrito

 Generally a breakfast burrito is humble, but this one is elevated.  The combination of chorizo, tater tots, eggs, and cheese all in a grilled shell are heaven.  Years ago picked up a Panini Press, the Cuisinart Panini Press and Griddle I have is well worn but has been a true companion it also doubles as a griddle.  This is a really nice add to any kitchen if you don’t have one.  Click on the image to take a look at Amazon.

The Ultimate Breakfast Burrito

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Rick Britt Serves: 4
Prep Time: 20 Cooking Time: 30

A Cosmopolitan Treat


  • 1 lb. Raw Chorizo Sausage (I get the links at Whole Foods and squeeze the sausage out)
  • 7 Eggs Scrambled (blended eggs and 1 tblsp water, salt and pepper)
  • 24-30 Tater Tots (I like Crispy Crowns, more surface area)
  • 1/2 Cup Grated Cheddar Cheese
  • 4 Large Flower Burrito Shells (Bigger the better)
  • 1 Jalapeno sliced
  • Sour Cream
  • Salsa Verda



Preheat oven to the temperature listed on Tater Tot package. Cook Tater Tots according to package.


While Tots are cooking, saute chorizo until cooked in a pan, taking care to break up large pieces.


When chorizo is cooked blot dry in a bowl lined with paper towels. Then transfer to a cutting board and rough chop with a knife to make uniform sized pieces.


With about 6 min left on Tater Tots, set panini press with grill plates to sear.


Scramble eggs, again breaking up into smaller pieces. When eggs are still slightly wet remove from heat.


On each large shell scoop 1/4 of the chorizo, 1/8 cup cheese, 1/4 of the eggs, and 8-9 Tater Tots, mash the Tots with a fork slightly.


Fold in sides of the burrito shell, and roll into a tight burrito, taking care to keep the filling inside.


Griddle two Breakfast Burritos at a time, for 3-4 minutes just getting sear lines on them. Remove and griddle the second set, again for 3-4 minutes.


Cut in half in the cross wise, and skewer them together.


Serve with sour cream, jalapeno slices, and salsa verde.


We serve with a Aperol Spritz on a lazy Sunday morning, the rich and warm burrito marries so well with the bitter and flavorful Aperol and Prosecco.   

Try out our other breakfast dishes:

Spinach and Feta Frittata | Egglisciously Healthy |

Avocado, Rocket with Poached Egg | Heathy Start |

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    Ultimate Breakfast Burrito | Change your Life | — Cork Fork and Table | My Meals are on Wheels
    3rd May 2020 at 2:24 pm

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