Breakfast Burrito!

Salsa

1 small red onion, roughly chopped
2 jalapeno
3 roma tomatoes, halved
4 cloves garlic, peeled
2 Tbsp avocado oil
1/4 cup finely chopped cilantro
juice of 1 lime
1 tsp chicken bouillon
Kosher salt

Eggs

8 eggs
¼ cup heavy cream
4 Tbsp salted butter
Salt & pepper

Other Ingredients

1 lb bacon
8 oz pepper jack
4 large flour tortillas
Frozen tater tots

For the salsa, to a baking sheet add red onion, jalapeno, tomatoes and garlic. Drizzle with avocado oil and broil or cook in a pizza for 2-3 minutes until everything is charred and softened.

Using a molcajete or blender, smash or blend all of your charred vegetables. Once it’s relatively smooth add your cilantro, chicken bouillon, salt and lime juice. Mix again and set aside.

Lay your bacon out on a sheet tray, add to a cold oven, set to 400°F and cook for about 25-30 minutes until crispy and fully cooked. Remove to a cutting board and cut into little pieces.

For the eggs, in a medium bowl add eggs and heavy cream. Season to taste with salt & pepper, mix until homogeneous and set aside.

Heat a medium pan over medium low heat. Add the butter and once melted add the eggs. Turn the heat to low, and cook, stirring often until fully cooked but still moist, about 2-3 minutes. Keep warm.

Either deep fry, air fry or bake your tots then season to taste with salt.

Heat your flour tortilla for 1 minute per side until it’s pliable.

To assemble, first add some eggs, followed by grated cheese, bacon, salsa and tots. Fold in the sides then roll your burrito. Toast in a pan for 1-2 minutes until toasted and it holds together. Cut in half and enjoy!