Tot & Chili Crisp Breakfast Burrito

1. Prepare the tots according to the package directions. They should be golden brown and crispy.
2. Meanwhile, cook the chicken breakfast sausage according to the package directions until browned and fully cooked. Let cool slightly, then chop into bite-sized pieces.
3. In a medium bowl, whisk the eggs and add milk, if using.
4. Melt the butter in the same skillet over medium-low heat. Pour in the eggs and gently stir until just set and still slightly glossy, about 3 to 5 minutes. Remove from the heat while the eggs are still soft, as they will continue cooking from the residual heat.
5. Warm the flour tortillas for 15 to 20 seconds in the microwave or briefly in a dry skillet to make them easier to roll.
6. Lightly crush the cooked potato tots with the back of a spoon or spatula, leaving some larger pieces for texture.
7. To assemble the burritos, divide the potato tots, scrambled eggs, chicken breakfast sausage, white cheddar cheese, scallions, and chili crisp evenly among the tortillas. Sprinkle with sesame seeds, if using. Fold in the sides of each tortilla, then roll tightly from the bottom up to enclose the filling.
8. Serve immediately, or for an extra crispy exterior, place the burritos seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until lightly golden and the cheese has melted.

Tips & Tricks

• Bake or air fry the tots until deeply golden for maximum crunch and flavor.
• Let the eggs finish cooking from the residual heat to keep them soft and tender.
• Evenly spread the chili crisp over the eggs instead of directly on the tortilla to help prevent the tortilla from becoming oily.
• Use about 1 cup of filling per burrito to make them easier to roll and prevent bursting.
• For a milder version, reduce the chili crisp.

Time-Saving Tip

• Cook the chicken breakfast sausage a day or two ahead of time and refrigerate until ready to use.
• Leftover cooked potato tots also work well. Reheat both in a skillet or air fryer until hot and crispy before assembling the burritos, reducing the total recipe time to about 25 minutes.

Make-Ahead & Storage Tips

These burritos are ideal for meal prep and freezer breakfasts.

Spread the hot filling (potato tots, eggs, and sausage) in a shallow layer on a baking sheet or large plate and let it cool for 10 to 15 minutes. Assemble and wrap the burritos according to prep step 5, then refrigerate or freeze promptly.

Do not leave cooked ingredients or assembled burritos at room temperature for more than 2 hours.

Refrigerate

Wrap each burrito tightly in parchment paper or foil and store in an airtight container or resealable bag for up to 4 days.

Freeze

Wrap each burrito tightly in parchment paper or foil, then place in a freezer-safe bag or airtight container. Freeze for up to 3 months for the best texture and flavor.

To Reheat

From Refrigerated

Remove any foil before microwaving. Place the burrito on a microwave-safe plate and microwave on High for 1 to 2 minutes, turning halfway through, until the center reaches 165°F (74°C).

From Frozen

Remove any foil before microwaving. Microwave on 50% power for 3 to 4 minutes, then continue heating in 30-second intervals until the center reaches 165°F (74°C).

For a crispier tortilla, finish the reheated burrito in a dry skillet over medium heat for 1 to 2 minutes per side, or heat it in a 375°F (190°C) air fryer or oven for 5 to 8 minutes.