Breakfast Burrito with Cilantro Crema

Make your crema

To a blender add all cream ingredients, 3/4 cup sour cream or plain yogurt, 1/2 cup cilantro, juice and zest of 1 lime, 1 clove minced garlic, 2 tbsp mayo, 1 tsp red wine vinegar with a pinch of salt and blend until smooth. Taste and adjust with a bit more lime or salt if needed. Set aside.

Start your tots

Throw your tots in the air fryer for 5-10 minutes, making sure they are EXTRA crispy before pulling them out.

Cook your bacon

Add bacon to a cold frying pan and turn to medium heat, you want to cook low and slow here to get super tender, melt in your mouth yet crispy bacon. Remove finished bacon from pan and place on paper towel to absorb extra grease. Reserve 1 tbsp of the grease.

Cook your eggs

Whisk eggs until just incorporated. Heat 1 tbsp bacon grease in a small frying pan over medium heat. Add diced red pepper and cook for 2 minutes until tender but not soft. Add eggs with a pinch of salt and pepper and mix with a spatula. Mix lightly every 30 seconds or so so chunks start to form. Remove from heat when they are still a bit wet looking but almost cooked.

Assemble your burrito

Lay out a piece of foil. Heat tortilla in microwave for 15 seconds. Fill burrito in this order: eggs, grated cheese, tots, sliced avocado, bacon. Fold and roll and wrap in tin foil.

BONUS: throw back in air fryer for 2 minutes to get super melty cheese before cutting.

Cut in half and serve with your crema/

Note: You will have extra crema, use on tacos, eggs another burrito or to dip veggies in.