Lunch: Brunch Egg Burritos Recipe

Ingredients

2 cups refrigerated shredded hash brown potatoes
3 tablespoons butter, divided
6 eggs
1/2 cup milk
1 can (4 ounces) chopped green chilies
1/4 teaspoon salt
1/4 teaspoon salt-free garlic seasoning blend
1/4 teaspoon pepper
4 to 6 drops Louisiana-style hot sauce
12 slices ready-to-serve fully cooked bacon, crumbled
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup salsa
4 flour tortillas (10 inches), warmed

Instructions

In a large skillet, cook potatoes in 2 tablespoons butter over medium heat for 6-7 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.

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