Ultimate Breakfast Burrito
This Ultimate Breakfast Burrito is packed with smoky chipotle beef, fluffy scrambled eggs, and crispy tater tots for a hearty, flavor-packed start to your day!
Equipment
- Large Pot or Dutch Oven
- Skillet
- Spatula
- Cooking spoon
- Knife and cutting board
- Aluminum Foil
Ingredients
- 2 tablespoons butter for sautéing and adding richness
- 1 tablespoon vegetable oil helps to cook the beef and vegetables evenly
- 2 medium garlic cloves minced
- 1 medium yellow onion medium dice
- salt and pepper to taste
- 2 chipotles in adobo sauce chopped
- 1 teaspoon adobo sauce for extra flavor
- 3 teaspoons ground cumin adds warmth and earthiness
- 1 tablespoon smoked paprika enhances the smoky flavor
- 1 tablespoon chili powder for a touch of spice
- 1/4 teaspoon cinnamon a surprising hint of sweetness
- 1 pound beef chuck roast rich and tender
- 1 tablespoon kosher salt to season the beef
- 16 oz can crushed tomatoes provides moisture and a base for the beef
- 3 cups scrambled eggs creamy and fluffy
- 3 cups cooked tater tots for that crispy, comforting crunch
- 1/4 cup chopped green onions freshness and color
Instructions
- In a large pot or Dutch oven, heat the vegetable oil and 1 tablespoon of butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chipotle peppers, adobo sauce, cumin, smoked paprika, chili powder, cinnamon, and kosher salt to the pot. Mix until the onions are well coated with the spices.
- Place the beef chuck roast into the pot, followed by the crushed tomatoes. Ensure the beef is fully submerged in the mixture. Bring to a simmer, then cover and reduce the heat to low. Let it cook for about 3 to 4 hours until the beef is tender and shreds easily with a fork.
- Once the beef is cooked, remove it from the pot and shred it with two forks. Return the shredded beef to the sauce and stir well to combine. Adjust seasoning with salt and pepper to taste.
- In a separate skillet, melt the remaining tablespoon of butter over medium heat. Whisk the eggs in a bowl and pour them into the skillet. Cook until just set, stirring gently to create fluffy scrambled eggs.
- Prepare the tater tots according to package instructions, either in the oven or fryer until golden and crispy.
- Warm your tortillas in a dry skillet or microwave. Layer each tortilla with a generous scoop of chipotle beef, scrambled eggs, and tater tots. Top with chopped green onions.
- Fold in the sides of the tortilla and roll it tightly from the bottom up to enclose all the fillings.
Notes
- Substitute ground turkey or chicken for beef to make a leaner version.
- Use egg whites or low-calorie egg substitutes for a lighter scramble.
- Swap tater tots for roasted sweet potatoes or fresh vegetables for added nutrition.
- Assemble and wrap burritos tightly in foil to refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat wrapped burritos in the oven at 350°F for 10-15 minutes if refrigerated, or 20-25 minutes if frozen.