Molly Yeh's Chorizo and Tot Breakfast Burritos | Girl Meets Farm

Start your mornings with Molly Yeh’s cozy breakfast burritos 🌯☀️ They’re hearty, melty and STUFFED with chorizo and crispy tater tots 😋 #MollyYeh #GirlMeetsFarm #FoodNetwork #Breakfast #Burrito #TaterTots Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax Get the recipe ▶ https://foodtv.com/466vIBE Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chorizo and Tot Breakfast Burritos Recipe courtesy of Molly Yeh Level: Easy Total: 45 min Active: 45 min Yield: 4 burritos Ingredients 12 ounces (340 grams) potato tots Extra-virgin olive oil, for drizzling 8 ounces (226 grams) fresh chorizo, removed from casings 1/2 medium yellow onion, finely chopped 8 large eggs 1 teaspoon kosher salt Freshly ground black pepper 2 cups (226 grams) shredded low-moisture mozzarella, divided Four 10-inch flour tortillas Sriracha, for drizzling Ranch dressing, for serving Tomatillo salsa, for serving Directions Place an oven rack in the upper third position. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Add the potato tots to the prepared pan and spread out in a single layer. Bake in the oven for 30 minutes until extra crispy. Heat a drizzle of olive oil in a large skillet over medium heat. Add the chorizo. Using a wooden spoon break the chorizo into crumbles and cook for 4 to 5 minutes until no longer pink. Add the onion and cook until tender, 5 to 6 minutes. Remove the chorizo-onion mixture to a bowl. Wipe the skillet clean. Beat the eggs, salt and several grinds of pepper in a large, spouted measuring cup. Return the skillet to medium heat and add a drizzle of olive oil. Scatter in a quarter of the chorizo mixture. Pour a quarter of the egg mixture into the pan and swirl around to coat the bottom of the pan. Sprinkle with a quarter of the shredded mozzarella (1/2 cup). Press a tortilla on top and let cook until the egg is just set, about 2 minutes. Brush oil all over the tortilla. Flip and cook for a few minutes until golden and crisp. Slide the tortilla onto a clean work surface. Add a quarter of the potato tots down the center. Drizzle with sriracha. Roll the tortilla from the bottom up into a sealed cylindrical shape. Repeat with the remaining chorizo mixture, eggs, cheese and tortillas. To serve, cut in half and serve with ranch dressing and tomatillo salsa. The burritos are best eaten as soon as they are made but will keep for a day wrapped in aluminum foil in the refrigerator. Reheat in a 350-degree F oven, still wrapped in foil, until heated through. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Chorizo and Tot Breakfast Burritos | Girl Meets Farm | Food Network https://youtu.be/VOfbAjiNWQQ