Potato Country™ Breakfast Burrito

with Grown in Idaho® Super Crispy Tots

Cooking Time
15 minutes

Servings
4

Here in Potato Country™, the best breakfasts are the ones you can grab and go—like these burritos loaded with Super Crispy Tots. But you’ll be satisfied no matter what Grown in Idaho® Fries you make ’em with.

  • 1 bag Grown in Idaho® Super Crispy Tots , 28 oz

  • 4 extra-large flour tortillas

  • 8 large eggs, beaten

  • 1 lb. thick-cut bacon or breakfast sausage links, cooked and chopped

  • 1 1/2 cups sharp cheddar and Monterey Jack cheese blend, shredded

  • 2 tbsp butter

  • 1 tbsp oil, for griddle

  • Salt & pepper, to taste ​

  • 1 tsp garlic powder ​

  • 1 tsp smoked paprika

  • Fresh or store-bought salsa

Instructions

Directions

  1. Prepare your griddle to medium-high heat on one zone and low on another. Add 1 tbsp oil to the medium-high zone.

  2. Spread the tater tots onto the oiled medium-high zone. Cook for 10–12 minutes, turning frequently, until golden-brown and extra crispy. Lightly press down on the tots with a spatula to break the outer shell without completely mashing them, then move to the cooler zone.

  3. On the medium-low zone, cook bacon or sausage until crispy and rendered, then move to the cool side. Melt 2 tbsp butter on the cooler zone and pour in the beaten eggs. Season with salt & pepper and gently fold until soft, bright yellow, and soft set. Turn off heat under the eggs.

  4. Lay flour tortillas flat. Layer each with fluffy scrambled eggs, griddle-smashed tater tots, cooked bacon or sausage, and shredded cheese.

  5. Fold in the sides and roll tightly. Place seam-side down on the medium heat zone. Press lightly with a spatula and sear for 1–2 minutes per side until the tortilla is golden-brown and the cheese is melted. ​

  6. Remove from griddle. Slice cleanly in half on a bias with a sharp knife, garnish with salsa, and serve warm! ​