Note: Adjust quantity to match number of burritos you want to make, 2 eggs per burrito. You can use Serrano peppers if you want a milder burrito.

Dice jalapenos and onions and place in heated skillet w/ butter. Saute for several minutes until tender, add salt and pepper to taste and set aside.

Add oil to skillet and warm up. Brown hash browns in skillet w/ melted butter until crisp. Remove and set aside.

Scramble eggs in buttered skillet until desired consistency.

While eggs are cooking, warm tortillas in microwave for about 20 seconds. Place tortillas on paper towels or plates.

Scrape eggs onto tortillas, add onions, peppers, hash browns and cheese so you can roll each burrito easily, don't over-stuff. Add salsa or green chile before rolling. Muy Bueno!





If Desired:

You could add cooked sausage crumbles or crumbled bacon to the scrambled eggs - just make sure they are completely cooked through before mixing in with the eggs. That is to say, no pink visible in the sausage and bacon cooked until crisp.


Either eat them now or you can save them in foil and warm them up later or the next day. These are great to make ahead for a quick breakfast on the go. I make 4-6 at a time and keep them in the fridge, wrapped in foil.

Mr Breakfast would like to thank dperry56 for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Hammish

Rating (out of 5):

Delicious! Cook the hash browns until they're crispy on the edges and then the burrito has a little crunch to it that I love. Thank you for the recipe.

Comment submitted: 6/13/2012 (#14055)



From garlic7girl (Team Breakfast Member)

Rating (out of 5):

I made this today and yummy and happy am I...sigh! A big smile is on my face!

Comment submitted: 5/6/2012 (#13880)

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