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- Prep
- 10 min
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- Total
- 25 min
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- Serving
- 4
Breakfast Burritos
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Ingredients
- 4 breakfast potato hash browns, frozen
- 8 large eggs
- 30 ml (2 tbsp) butter
- Salt and pepper
- 4 large tortillas
- 125 ml (1/2 cup) Armstrong Mmmm…Bacon Shredded Cheese
- 1 ripe avocado, sliced
- 125 ml (1/2 cup) cilantro, roughly chopped
- Hot sauce, to serve
Directions
- Cook the hash browns according to package instructions.
- In a medium bowl, whisk the eggs. Season with salt and pepper.
- Heat a non-stick pan over medium-high heat. Melt 15 ml (1 tbsp) of butter. Once the butter starts to bubble, lower the heat to medium-low and add the eggs. Using a rubber spatula, stir the eggs occasionally until scrambled and cooked.
- Assemble the burritos: In the center of each tortilla, place a hash brown, scrambled eggs, Armstrong Mmmm…Bacon shredded cheese, avocado slices, and cilantro. Fold in the sides and tightly roll.
- Cook the burritos in a pan with the remaining butter for 2 minutes, turning once.
- Serve with hot sauce.
