How to Make It
Quick-Pickled Red Onions
Thinly slice red onions to fill a 1.5-cup jar. In a microwave-safe dish, add the brine ingredients. Microwave for 1½ minutes, then stir to dissolve any remaining sugar and salt.
Pour the hot brine over the onions, making sure they’re fully submerged. Let cool to lukewarm, then refrigerate for at least 30 minutes — the flavor will continue to develop over a few hours or overnight.
Avocado Crema
Blend all ingredients in a blender or food processor until smooth and creamy. Greek yogurt replaces the traditional sour cream for a lighter alternative.
It’s ready to use right away or can be stored in an airtight container in the refrigerator for a few days.
Air Fry the Fillings
Preheat the air fryer to 390°F (200°C). Air fry the sausage and tater tots in a single layer for about 8 minutes until golden and crispy.
Scramble the Eggs
Meanwhile, whisk the eggs with salt and pepper. Melt butter in a skillet over medium heat and scramble slowly, pulling the eggs from the edges toward the center — remove from heat when they’re just set and still look slightly soft and glossy. They’ll continue to firm up off the heat and won’t dry out in the burrito.
Assemble the Burrito
Heat a dry skillet over medium heat and warm the tortilla for 1–2 minutes per side until pliable — a warm tortilla is much easier to roll without cracking.
Layer the scrambled eggs, tater tots, sausage, avocado crema, and pickled onions down the center, keeping the filling compact and away from the edges.
Roll and Serve
Fold the left and right sides inward, then roll firmly from the bottom up, tucking the filling in as you go. For a crispy exterior, place the sealed burrito seam-side down in the skillet for 1–2 minutes until lightly golden.
California-Style Breakfast Burrito
Ingredients
- 1 whole small red onion
- ½ cup apple cider vinegar
- ¼ cup water
- 1 Tbsp sugar
- 1 tsp salt
- 1 medium-sized ripe avocado
- ¼ cup Greek yogurt
- 1 small garlic clove
- 1 Tbsp lime juice half a lime
- ¼ tsp salt
- A hint of ground black pepper
- 3 eggs
- 4 frozen breakfast sausage links
- 1 cup frozen tater tots
- 2 medium flour tortillas
Instructions
- Prepare the quick-pickled onions and avocado crema and set aside.
- Cook the sausage and tater tots in the air fryer until golden and crisp.
- Whisk the eggs with salt and pepper and scramble until just set.
- Assemble the burrito by layering sausage, tater tots, eggs, pickled onions, and avocado crema in a tortilla.
- Warm the tortilla before wrapping, or heat the assembled burrito briefly in a skillet, and serve.
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