Brunch Egg Burritos

Name: Brunch Egg Burritos
Ingredients: 2 cups refrigerated shredded hash brown potatoes; 3 tablespoons butter, divided; 6 large eggs; 1/2 cup whole milk; 1 can (4 ounces) chopped green chilies; 1/4 teaspoon salt; 1/4 teaspoon salt-free garlic seasoning blend; 1/4 teaspoon pepper; 4 to 6 drops Louisiana-style hot sauce; 12 slices ready-to-serve fully cooked bacon, crumbled; 2 cups shredded Monterey Jack cheese; 1 cup salsa; 4 flour tortillas (10 inches), warmed

13 ingredients

3 steps

Ingredients

2 cups refrigerated shredded hash brown potatoes
3 tablespoons butter, divided
6 large eggs
1/2 cup whole milk
1 can (4 ounces) chopped green chilies
1/4 teaspoon salt
1/4 teaspoon salt-free garlic seasoning blend
1/4 teaspoon pepper
4 to 6 drops Louisiana-style hot sauce
12 slices ready-to-serve fully cooked bacon, crumbled
2 cups shredded Monterey Jack cheese
1 cup salsa
4 flour tortillas (10 inches), warmed

Directions

1

In a large skillet, cook potatoes in 2 tablespoons butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.
2

Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.
3

Layer 1/3 cup potatoes, about 1/2 cup egg mixture, 1/4 cup bacon, 1/2 cup cheese and 1/4 cup salsa off center on each tortilla. Fold sides and ends over filling and roll up. Serve immediately.