ingredients

QUICK-PICKLED RED ONIONS:

• 1 whole small red onion
• ½ cup apple cider vinegar
• ¼ cup water (spring or distilled)
• 1 Tbsp sugar
• 1 tsp salt

AVOCADO CREMA:

• 1 medium-sized ripe avocado
• ¼ cup nonfat Greek yogurt
• 1 small garlic clove
• 1 Tbsp lime juice (half a lime)
• ¼ tsp salt
• A hint of ground black pepper

ASSEMBLY:

• 2 medium flour tortillas
• 3 eggs, scrambled
• 4 frozen breakfast sausage links
• 1 cup frozen tater tots

directions

Quick-Pickled Red Onions

Thinly slice enough red onion to fill a 1.5-cup jar packed. In a microwave-safe measuring cup, combine all brine ingredients: apple cider vinegar, water, sugar, and salt. Microwave the brine mixture for 1 minute and 30 seconds. Stir to completely dissolve sugar and salt. Immediately pour the hot brine over the red onion slices in the jar, ensure they are completely submerged.

Let the mixture cool down to lukewarm temperature, then transfer the jar to the refrigerator and store for at least 30 minutes for flavor development. The onions will pickle further over time, reaching their best flavor after a few hours or overnight.

Avocado Crema

Add all avocado crema ingredients to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days.

Fillings

Preheat your air fryer to 390°F (200°C). Scatter the frozen breakfast sausages and tater tots in a single layer within the basket and air fry for 8 minutes, or until heated through, golden brown, and crispy. Remove and chop into bite-sized pieces.

While the sausage and tater tots cook, whisk eggs with salt and pepper. In a skillet, melt butter over medium heat. Add the egg mixture and stir constantly until cooked through, breaking up curds as they form. Turn off heat when eggs are still slightly wet and finish stirring with residual heat.

Assembly

Heat a dry skillet over medium heat. Place a tortilla in the pan and cook for 1-2 minutes per side, or until warmed through. For a softer texture, you can add a few drops of water to the pan while cooking.

Spread half of the scrambled eggs slightly above the center of the tortilla. Below the eggs, arrange the tater tots in a single layer. Generously layer the avocado crema on top, followed by the sausages and quick-pickled red onion. Fold the sides of the tortilla inwards towards the center, then fold the bottom over the fillings and roll it up tightly, tucking in the ends as you go to secure the filling.