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!