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This isn’t your average breakfast burrito

Jessica Rudolph, America's Test Kitchen on

1/4 teaspoon cayenne pepper

1/4 teaspoon table salt

For the burritos:

1/4 cup vegetable oil, divided

2 cups frozen tater tots thawed and patted dry

8 slices bacon, cut into 1/2-inch pieces

 

8 large eggs beaten

3 ounces pepper jack cheese, shredded (3/4 cup)

2 scallions sliced thin

4 (10-inch) flour tortillas

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