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Breakfast Burrito

Course Breakfast
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 burritos
Author Si Foster- A Bountiful Kitchen

Ingredients

  • 2 lb hash browns frozen or about 5-6 large russets, peeled, grated and cooked until golden
  • olive or vegetable oil butter
  • salt and pepper
  • 12 extra large eggs
  • 10-12 flour tortillas I use 8 inch
  • 1 lb grated cheese colby, jack or cheddar
  • parchment paper cut into 7-8 inch squares

Instructions

  1. Turn griddle or heat on stove to medium-high  and place about 2-3 tablespoons oil,  or a combination of oil and butter into the pan. Once melted or sizzling, add frozen hash browns or grated potatoes, cook until golden about 10-15 minutes. Remove from stove and set aside. Make sure hash browns are completely cooked, almost overcooked to prevent the potatoes from giving off liquid when re-heated.
  2. Whisk eggs in a bowl or blender. Heat non-stick pan over medium heat and add 2 tablespoons butter. Pour eggs into pan. Season with salt and pepper. Cook just until eggs begin to set, using a spatula to draw eggs across pan once every 15-30 seconds. Don't "chop" the eggs into little pieces. Large pieces of egg "curd" is what you're looking for. Cook until the eggs are almost set. Remove from heat when the eggs are still slightly wet. They will continue to cook in the pan after removed from heat!
  3. Form an assembly line with tortillas, eggs, hash browns,  and cheese. Place 1/10 of the eggs and hash browns and cheese on top of each tortilla and roll up. Wrap each tortilla with parchment paper, folding in ends and tuck under. Place in a Ziplock bag and place in fridge or freezer and label. (see photo)
  4. When ready to use, place in microwave (keep parchment wrapper on) and microwave for about 1 minute, if frozen, I microwave for about 1 minute 30 seconds. Serve immediately with salsa if desired.

Recipe Notes