One Saturday morning, while I was living at 15th Street South, James (my roommate at the time) announced that he was hungry. Waffle House was suggested, but having little money, I asked what was in the kitchen. James advised that there was 4 eggs, a half block of cheese, pack of flour tortillas, and a jug of tea. With a little hunting, I found 2 small potatoes. Getting hungrier and hungrier, I created the Breakfast Burrito and now it is a staple on Sunday Mornings! -Brannon
Yields1 ServingPrep Time10 minsCook Time5 minsTotal Time15 mins
4large Eggs
2Flour Tortillas
1pkg frozen Hash Browns
Salt and Pepper
Seasoning, we use Steak Seasoning
2cupsShredded Cheese blend
Salsa
1
Cook/Warm Hashbrowns according to the directions on the package
2
In microwave layer flour tortillas between damp paper towels and heat on high for 10 to 20 sec.
3
In medium size bowl beat eggs well. Add Steak Salt in and beat some more.
4
Pour egg into skillet. Add 1 cup cheese and whisk to scramble eggs well.
5
Place Hash Browns and eggs on tortilla and roll tightly. Top with remaining cheese and salsa.
TIPS
6
To jazz it up a bit saute some onions and bell peppers (diced) after you remove the Hash Browns using the remaining oils. Add a pinch of salt and pepper to the onions and bell peppers, and add them in with the eggs and cheese.
Cook/Warm Hashbrowns according to the directions on the package
2
In microwave layer flour tortillas between damp paper towels and heat on high for 10 to 20 sec.
3
In medium size bowl beat eggs well. Add Steak Salt in and beat some more.
4
Pour egg into skillet. Add 1 cup cheese and whisk to scramble eggs well.
5
Place Hash Browns and eggs on tortilla and roll tightly. Top with remaining cheese and salsa.
TIPS
6
To jazz it up a bit saute some onions and bell peppers (diced) after you remove the Hash Browns using the remaining oils. Add a pinch of salt and pepper to the onions and bell peppers, and add them in with the eggs and cheese.