Brunch Egg Burritos

Name: Brunch Egg Burritos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 Tbsps butter, divided; 12 slices ready-to-serve fully cooked bacon, crumbled; 6 eggs; 4 10-inchs flour tortillas (10 inches), warmed; 113 grams can chopped green chilies; 473 milliliters refrigerated shredded hash brown potatoes; 4 drops Louisiana-style hot sauce; 118 milliliters milk; 227 grams cups shredded Monterey Jack cheese; 0 teaspoons pepper; 237 milliliters salsa; 0 teaspoons salt; 0 teaspoons salt-free garlic seasoning blend

The recipe Brunch Egg Burritos could satisfy your Mexican craving in about 30 minutes. This recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 840 calories, 40g of protein, and 48g of fat per serving. This recipe serves 4. This recipe from Taste of Home requires salt, chilies, hash brown potatoes, and flour tortillas.

Instructions

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

Ingredients you will need

Potato

Butter

Equipment you will use

Frying Pan

Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot.

Ingredients you will need

Seasoning

Hot Sauce

Chili Pepper

Butter

Egg

Milk

Equipment you will use

Frying Pan

Whisk

Bowl

Add egg mixture; cook and stir over medium heat until eggs are completely set.

Ingredients you will need

Egg

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.

Ingredients you will need

Potato

Tortilla

Cheese

Bacon

Salsa

Roll

Egg

Serve immediately.

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

3Tbsps

butter, divided 12slices

ready-to-serve fully cooked bacon, crumbled 6

eggs 410-inchs

flour tortillas (10 inches), warmed 113grams

can chopped green chilies 473milliliters

refrigerated shredded hash brown potatoes 4drops

Louisiana-style hot sauce 118milliliters

milk 227grams

cups shredded Monterey Jack cheese 0teaspoons

pepper 237milliliters

salsa 0teaspoons

salt 0teaspoons

salt-free garlic seasoning blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Burrito on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.