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.
