Make Ahead Breakfast Burritos

• Meat

  • 8 slices Bacon, pre-cooked

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 4 Hash, browns

• Bread & Baked Goods

  • 4 Tortillas, soft

• Dairy

  • 1/2 cup Cheese

• Other

  • Aluminum foil

Found on findingtimetofly.com

Description

Ingredients

• Aluminum Foil
• 4 Soft Tortillas
• ½ cup Shredded Cheese
• 4 Hash browns
• 8 slices pre-cooked Bacon
• 3 Eggs

Directions

• Soft scramble 3 eggs. As soon as the liquid is set, they are done enough. Remove from heat and set aside.
• Place each tortilla on a piece of aluminum foil about the same size as the tortilla.
• Divide the shredded cheese and place an equal amount onto the center of each tortilla.
• Place a hash brown on top of the shredded cheese.
• Break each piece of bacon in half. Place 3 half pieces on top of each hash brown.
• Top each with a small amount of the scrambled eggs.
• Position the burrito on a flat surface in front of you so the hash brown sits horizontally.
• Fold each end of the tortilla into the center.
• Fold the bottom of the tortilla upward.
• Roll the burrito forward onto the top flap.
• Reposition the burrito into the center of the aluminum foil.
• Repeat the same process with the aluminum foil.
• Fold the right side of the aluminum foil into the center.
• Fold the left side of the aluminum foil into the center.
• Fold the bottom of the aluminum foil upward.
• Roll the burrito forward onto the top flap.
• For soft burritos, leave them wrapped in aluminum foil. Place on a baking sheet and heat at 425 degrees for 10-15 minutes.
• For crunchy burritos, unwrap the burritos and place on a baking sheet. Heat at 425 degrees for 10-15 minutes.
• For camping, leave them wrapped and heat over a grill for 15 minutes. Remove from heat and let cool a few minutes. The burritos will be slightly crunchy when heated on a grill.
• For a low carb option, use low-carb tortillas and substitute sautéed veggies (onions, green and red bell peppers, mushrooms and spinach sautéed in olive oil) instead of the hash brown.