Pancetta Breakfast Burrito 🍳🌯

Ingredients:

Greek Yogurt (or sour cream)
Tapatio
Frozen tater tots (about a handful)
Diced pancetta (about 4-5 ounces)
3 eggs
3/4 cup shredded colby jack
3/4 cup queso fresco
1/4 cup diced red onion
La Victoria taco sauce
1/2 cup milk
Salt
Pepper
Burrito sized tortilla
Avocado or Olive Oil
2 tbsp unsalted butter

Cooking Instructions:
Start by getting eggs scrambled in bowl with the milk and put aside. Preheat pan for 3 min on medium heat. Dice half of a small red onion. Add pancetta and onion in the hot pan and cook for about 5 min until pancetta is crispy. Remove pancetta and onion mixture from the pan leaving behind the rendered fat. Add a tbsp of avocado oil to pan and half a tbsp of butter. Once melted slowly add in tater tots and let them fry without touching for about 3 min. Shake the pan and carefully use spatula to flip tater tots over and continue frying for 2-3 more min. Remove from pan onto a paper towel to soak up and excess grease. Salt and pepper the tots to taste. Lower heat to med low and add in scrambled eggs. Add in pancetta/onion mixture and stir into eggs as they cook. Then add in both cheeses and stir into eggs and cook until eggs are cooked and cheese is melted. Heat up tortilla on burner or in a pan just enough to loosen it up to fold. Put down a layer of tater tots in tortilla, followed by the egg mixture, then more tots followed by Greek yogurt/sour cream and La Victoria taco sauce. Wrap up the burrito and clean out pan a bit and add in a tbsp of oil and brown each side of the burrito starting with the seam side. Enjoy with your favorite hot sauce!

Cook Time: 20 mins