Isaacs' Home Recipes Main Breakfast Recipes Brunch Egg Burritos

Brunch Egg Burritos

2 cups refrigerated shredded hash brown potatoes
3 Tbsp butter, divided
6 eggs
1/2 cup milk
1 can (4 oz) chopped green chilis
1/4 tsp salt
1/4 tsp salt-free garlic seasoning blend
1/4 tsp pepper
4 to 6 drops Louisiana style hot sauce
12 slices ready-to-serve fully cooked bacon, crumbled
2 cups (8 oz) shredded Monterey Jack cheese
1 cup salsa
4 flour tortillas (10"), warmed

In a large skillet, cook potatoes in 2 Tbsp butter over medium heat
for 6-7 minutes or until golden brown, stirring occasionally.
Meanwhile, in a small bowl, whisk the eggs, milk, chilis, 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.
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.

*4 servings

(Simple & Delicious - January/February 2008)