Breakfast Burritos with Bacon and Crispy Potatoes

Name: Breakfast Burritos with Bacon and Crispy Potatoes
Yield: Serves 4
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: ¼ cup, sour cream; 2 tablespoons, minced canned chipotle chile in adobo sauce; 2 teaspoons, lime juice; 1 , garlic clove, minced; ¼ teaspoon, cayenne pepper; ¼ teaspoon, table salt; ¼ cup, vegetable oil, divided; 2 cups, frozen tater tots, thawed and patted dry; 8 slices, bacon, cut into ½-inch pieces; 8 , large eggs, beaten; 3 ounces, pepper Jack cheese, shredded (¾ cup); 2 , scallions, sliced thin; 4 (10-inch), flour tortillas

Main Courses
US & Canada
Southwest (Tex-Mex)
Fruits & Vegetables
Eggs & Dairy
Meat
Potatoes
Pork
Cheese
Breakfast & Brunch

By Jessica Rudolph ･ Appears in Cook's Country August/September 2021

It's never too early for extra-crispy tater tots.

SERVES 4

TIME 55 minutes

Breakfast Burritos with Bacon and Crispy Potatoes

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