Fall Breakfast Burrito with Rosemary Sweet Potato Tots, Scrambled Eggs, Fall Salsa, Mashed Avocado, and Creamy Havarti | Kale Me Maybe
Fall Breakfast Burrito with Rosemary Sweet Potato Tots, Scrambled Eggs, Fall Salsa, Mashed Avocado, and Creamy Havarti
10 mins prepServes 2
A seasonal breakfast burrito featuring crispy sweet potato tots with rosemary, fluffy scrambled eggs, creamy mashed avocado, a tangy fall salsa, and rich Castello Creamy Havarti cheese, all wrapped in a warm flour tortilla and broiled until golden.
Prepare tots according to package. During the last 5 minutes or so, sprinkle on the fresh rosemary, and bake with the tots (if using dried rosemary, just add after the tots have baked).
Add butter to a large pan on medium heat. When butter is hot, lower to medium low, and add in your eggs. Cook until scrambled. Preheat your oven to broil on low.
Lay your tortilla down and add the eggs, cooked tots, mashed avocado, shredded havarti, and salsa. Fold the top of the tortilla over the mixture, tucking in the sides, and roll. Add to a foil-lined baking sheet, and broil for 1-2 minutes until golden. Serve warm.
