Ultimate Breakfast Burritos

• Produce

  • 2 Jalapenos

• Refrigerated

  • 16 Eggs

• Condiments

  • 1 Green chile salsa

• Bread & Baked Goods

  • 8 Flour tortillas, large soft

• Dairy

  • 1 tbsp Butter
  • 2 cups Cheddar, sharp

• Other

  • 16 ounces bacon ends and pieces, cooked
  • 8 Hashbrowns, cooked

Found on selfproclaimedfoodie.com

Description

Ingredients

• 16 ounces bacon ends and pieces, cooked
• 16 eggs
• 1 tablespoon butter
• 8 hashbrowns, cooked
• 8 large soft flour tortillas
• 2 jalapenos, seeded and diced
• 2 cups sharp cheddar, shredded
• green chile salsa, optional

Directions

• These directions are for making your breakfast burritos ahead of time.
• Start by cooking your bacon ends and pieces according to the post instructions. Set cooked and drained bacon aside.
• To make your eggs, whisk together eggs and a couple tablespoons of water until very light and fluffy. Using large saute pan, melt butter over medium low heat and cook eggs while stirring very infrequently until set but wet. Imagine cafeteria scrambled eggs that are too underdone to eat. Set aside.
• Assemble your burritos by placing each flour tortilla on a square of foil. Top each with a cooked but cooled hash brown rectangle, along with equally divided portions of bacon, jalapeno, cheese, and scrambled egg. Wrap by folding in ends and then rolling up. Wrap tightly with foil. Store in an airtight container in the refrigerator.
• When ready to cook, place foil wrapped burrito over hot grill or campfire grate, rotating until heated through. Tortilla will get nice and crispy, cheese will melt, and eggs will be perfectly cooked. Top with salsa and enjoy!