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Brunch Egg Burritos


  • 2 cups refrigerated shredded hash brown potatoes
  • 3 Tbsp. butter, divided
  • 6 eggs
  • 1/2 cup milk
  • 1 can (4 oz.) chopped green chilies
  • Ad
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 to 6 drops Louisiana-style hot sauce
  • 12 slices ready-to-serve fully cooked bacon, crumbled
  • 2 cups (8 oz) shredded Monterey Jack cheese
  • 1 cup salsa
  • 4 flour tortillas {10-inches} warmed


In a large skillet, cook potatoes in 2 Tbsp. butter over medium heat for 6 to 7 minutes or until golden brown, stirring occasionally.

Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Layer 1/3 cup potatoes, about 1/2 cup egg mixture, 1/4 cup bacon, 1/2 cup cheese and 1/4 cup salsa off center on each tortilla. Fold sides and ends over filling and roll up. Serve immediately.

Yield: 4 servings

Source: Taste of Home: Simple and Delicious

By Connie from Cotter, AR


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