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This isn’t your average breakfast burrito

Jessica Rudolph, America's Test Kitchen on

Breakfast burritos first appeared on a menu in 1975 at Tia Sophia’s in Santa Fe, New Mexico, but now they’re beloved around the United States as a handheld, hearty, and customizable morning meal.

For our version, we wanted potatoes that stayed extra-crispy. Frozen tater tots, thawed and then smashed flat in the skillet, did the trick. Along with the tots, we added fluffy scrambled eggs, creamy pepper jack cheese, smoky bacon, and vibrant scallions. A potent chipotle sour cream sauce provided tang and heat without adding excess moisture, keeping the burritos neat and portable.

Browning the rolled burritos in a hot skillet right before serving produced a crispy golden exterior and helped them stay sealed.

Breakfast Burritos with Bacon and Crispy Potatoes

Serves 4

For the chipotle sour cream:


1/4 cup sour cream

2 tablespoons minced canned chipotle chile in adobo sauce

2 teaspoons lime juice

1 garlic clove minced


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