Potato-and-Egg Burritos

Name: Potato-and-Egg Burritos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 8 slices bacon slices; 12 large eggs; 10 6-inchs (6-inch) flour tortillas; 454 grams package frozen shredded hash browns, thawed; 1 medium onion, chopped; 1 teaspoons pepper; 1 teaspoon salt

Potato-and-Egg Burritos is a dairy free main course. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 562 calories, 25g of protein, and 29g of fat. This recipe serves 5. Head to the store and pick up bacon, onion, flour tortillas, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat tortillas according to package directions; keep warm.

Ingredients you will need

Tortilla

Cook bacon in a large nonstick skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Frying Pan

Cook hash browns and onion in hot drippings over medium-high heat, stirring often, 10 minutes or until lightly browned and onion is tender.

Ingredients you will need

Hash Browns

Onion

Whisk together eggs, salt, and pepper.

Ingredients you will need

Pepper

Egg

Salt

Equipment you will use

Whisk

Pour into skillet, and cook, stirring gently, over medium heat 8 to 10 minutes or until eggs are cooked.

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Egg

Equipment you will use

Frying Pan

Remove from heat, and stir in bacon.

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Bacon

Spoon egg mixture evenly down centers of tortillas, and top with cheese, if desired. Fold opposite sides of tortillas over filling, and serve immediately.

Ingredients you will need

Tortilla

Cheese

Egg

Serve with salsa, if desired.

Ingredients you will need

Salsa

Equipment

Paper Towels

Frying Pan

Whisk

Ingredients

Servings:

8slices

bacon slices 12

large eggs 106-inchs

(6-inch) flour tortillas 454grams

package frozen shredded hash browns, thawed 1medium

onion, chopped 1teaspoons

pepper 1teaspoon

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.