Tater Tot Breakfast Tacos

Tater Tot Breakfast Tacos- Soft scrambled eggs, cheddar cheese, and crispy tots folded into flour tortillas and topped with an avocado salsa make for the perfect fast and easy breakfast!

December 7, 2020 by Nicole Collins


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My breakfast routine used to be so basic.



During the week, it was a greek yogurt and a banana. On the weekend, it was scrambled eggs and tots.



But even my scrambled eggs used to be basic. I'd take eggs, milk, raw onion, and cheddar cheese; whisk it together; then cook it in a skillet sprayed with cooking spray. No salt and pepper. No butter. Basic. And then, I'd serve it all with ketchup on the side.



Then one day, I was out of ketchup but wanted eggs. So, I started digging through my fridge trying to figure out what I could use as a replacement for a tomatoey sauce, and I saw the jarred salsa.


I mixed the salsa into my eggs, made the most delicious breakfast ever, and that was the exact moment that my basic breakfast routine changed forever.



Since that moment many years ago, the ketchup in my fridge has become a decoration; I understand the importance of salt and pepper; and my breakfast game has branched out and grown leaps and bounds since those flavorless, though classic, eggs and tots days.



So, today's recipe is a little bit of an homage to both parts of me. The old and the new combined. And, it's freaking amazing.


Today, we're making Tater Tot Breakfast Tacos!



Here's the thing about these tacos. They're not crazy fancy. We're using basic everyday ingredients, but elevating them into something new and delicious. And that is definitely the way I like to do breakfast and brunch.



Let's start with the tots. We're going to cheat and use a store bought frozen tater tot for this recipe. And you know what? That's totally ok. That's what they're there for, right? I really like to use the Alexia brand roasted garlic and black pepper tots, because they're loaded with flavor in every crevice. But, use the brand you like the most. Cook them according to package directions, and start working on our other components while they cook away.



Next, let's talk eggs. This is my basic, everyday recipe for scrambled eggs these days. All we need is some eggs, heavy cream, salt and pepper, and my secret ingredient...dried minced onion.



I've always liked onion in my egg, but sometimes it's just not worth the effort to peel and cut a whole onion for maybe a tablespoon of minced onion. So one day, I looked at my spice wall and decided to give the dried onion a shot. And here's the thing...it works perfectly. Dried minced onion is exactly that, so it's a real and fresh ingredient. And, when the dried onion mixes with the egg and cream, it rehydrates in the minute that it takes to whisk your eggs, so you don't have to worry about hard pieces of dried onion making your eggs crunchy.



We're going to cook our eggs in butter over medium heat, and we're going to keep them moving almost constantly as they're cooking. This helps to keep our eggs nice and soft, and it also prevents them for overcooking and getting dry. We'll fold in a little shredded cheese right before the eggs are finished cooking, and the heat from the eggs will perfectly melt the cheese making it nice and gooey.



Once the eggs and tots are finished cooking, we're going to load everything up into a flour tortilla. I HIGHLY recommend charring the tortilla first to add another layer of flavor to our tacos. If you have a gas stove, you can put the tortilla directly over the flame for a few seconds. If you have an electric stove, you can heat a dry non stick skillet over high heat, and use the HOT HOT HOT pan to char the tortillas.



To finish our tacos, we're going to top everything with a quick avocado salsa made from tomatoes, jalapeno, red onion, cilantro, lime, and avocado. Dice everything up, mix it together, and spoon it right over top of the eggs and tots.


These tacos are everything. The eggs are creamy and gooey. The tots are warm and crispy. And the avocado salsa is cool and fresh. Plus, look at those colors. Could they be any more warm and inviting?



I am so glad that my breakfast game has evolved over the years, but I will never forget the OG brekkies that kept me alive for many many years.


Happy brunchin'. Let's eat!






Tater Tot Breakfast Tacos

Serves: 4 Print


Ingredients:

For the Avocado Salsa:

  • 1 avocado, diced

  • 1 cup roma tomatoes, seeded and diced

  • ¼ cup red onion, diced

  • ½ a jalapeno, ribs and seeds removed, diced

  • 1 tbsp cilantro, minced

  • juice from ½ a lime

  • salt, to taste


For the Tacos:

  • 8 eggs

  • 1 tbsp heavy cream

  • 1 tbsp unsalted butter

  • 1 tsp dried minced onion

  • ½ tsp salt

  • ¼ tsp pepper

  • ½ cup cheddar cheese, shredded

  • 8 6 in flour tortillas

  • 2 cups tater tots, cooked according to package directions


Directions:

  1. Make the Avocado Salsa: To a mixing bowl, add avocado, tomatoes, red onion, jalapeno, cilantro, lime juice, and salt, to taste. Toss gently to combine. Set aside.

  2. Make the Eggs: Add eggs, heavy cream, minced onion, ½ tsp salt, and ¼ tsp pepper to a mixing bowl. Whisk well to break up the egg. Heat butter in a medium sized skillet over medium heat. When the butter starts to foam, add egg mixture. Use a spatula to constantly move the eggs around the pan until they start to set, pushing the eggs in towards the center from the sides. Once the eggs look almost completely set and just a little wet, fold the cheese into the eggs. Once the cheese is distributed and starts to melt, remove from heat.

  3. Assemble the tacos: Give the tots a slight smash, and evenly divide between tortillas. Top with eggs and avocado salsa, evenly divided. Serve!

Recipe notes:

*I HIGHLY recommend charring your taco shells on the stovetop before you assemble your tacos. The char adds so much flavor! For a gas stovetop, place the tortillas right on top of the burner for a few second on each side. For an electric stovetop, heat a dry non stick skillet over high heat until it starts to smoke. Place the tortillas in the skillet for 20-30 seconds per side. You can do this in the same skillet that you plan to cook the eggs in. Just let it cool down first before you cook the eggs.

*If you want your avocado salsa to be spicy, feel free to leave in some seeds from the jalapeno.

*Use your favorite brand of frozen tater tots. I prefer the Alexia brand Crispy Seasoned Potato Puffs.

*These tacos are pretty hearty (hello carbs on carbs), but you could totally add some bacon or sausage to these, as well.


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