Breakfast Burritos
Recipe from Midwest Living

Hash brown potatoes, Canadian bacon, eggs and cheese fill a tortilla to make this restaurant-style breakfast.

Breakfast Burritos

by 2  people

add your rating
add a comment
  • 6  10  inches 
    flour tortillas
  • 1   tablespoon 
  • 1   cup 
    refrigerated shredded hash brown potatoes
  • 2   
    cloves garlic, minced
  • 1/4  teaspoon 
    ground cumin
  • 1/2  cup 
    diced Canadian-style bacon, cooked ham, cooked breakfast sausage or cooked chicken
  • 4   
  • 1/4  cup 
  • 1/4  teaspoon 
  • 1/8  teaspoon 
    ground black pepper
  • 1  4 1/2 ounce can 
    diced green chile peppers, drained
  • 3/4  cup 
    shredded Monterey Jack cheese or cheddar cheese (3 oz.)
    Red and/or green salsa
Stack tortillas and wrap in foil; heat in a 350 degree F oven for 10 minutes until heated through. (Or, wrap tortillas in microwave-safe paper towels; heat in microwave oven on high about 1 minute or until heated through.) Set aside.
For filling:

In a medium nonstick skillet, melt butter over medium heat. Stir in potatoes, garlic and cumin. Spread in an even layer; press down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over with a spatula. Cook for 6 to 8 minutes more or until golden brown and crisp (urn potatoes as necessary for even browning). Stir in Canadian-style bacon; heat through. Remove from skillet and set aside.
In a small bowl, whisk together eggs, milk, salt and black pepper. Pour egg mixture into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
Divide potato mixture among tortillas, placing it just below the center of each tortilla. Top with egg mixture, chilies, and cheese. For each tortilla, fold bottom edge up and over the filling. Fold opposite sides in. Roll up from bottom. Serve immediately with salsa. Makes 6 burritos.
Nutrition information
Per Serving: cal. (kcal) 317, Fat, total (g) 14, chol. (mg) 166, sat. fat (g) 6, carb. (g) 33, fiber (g) 2, pro. (g) 15, vit. A (IU) 486, vit. C (mg) 8, sodium (mg) 821, calcium (mg) 222, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Burrito Vending Machine Debuts in West Coast Gas Station
...When you want a burrito, you want a burrito. And sometimes you don't want to sit forever in a line... at the drive-through. You ... just want ... to get your burrito like you do so many other snacks -- from a..., we present the Burritobox, billed as the "world's first burrito kiosk." (Watch this video to see... read more...
Ham, Asparagus, and Cheese Breakfast Strata
...Every year for Christmas breakfast, my mom makes an egg strata. It's great food for morning company... on the surface of the dish. In addition to its make-ahead advantage, the prep for this breakfast is as simple... this spring. Who wouldn't love a breakfast of sweet and herbaceous asparagus, salty ham, and nutty cheese held... read more...
Sneaky Veggie Recipes for Breakfast, Dinner, and Dessert!
... permanent place in my recipe box. Try it for a tasty breakfast treat or as light dessert. All-Natural Red... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products