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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

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By Rick Britt Serves: 4
Prep Time: 20 Cooking Time: 30

A Cosmopolitan Treat

Ingredients

  • 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

Instructions

1

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

2

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

3

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.

4

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

5

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

6

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.

7

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

8

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.

9

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

10

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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