Breakfast Burrito Simple
A warm, handheld breakfast with scrambled eggs, melted cheese, and crispy hash browns wrapped in a soft tortilla. Ready in 15 minutes, no fuss required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 count large flour tortillas
- 2 cups frozen shredded hash browns
- 4 count eggs
- ¾ cup shredded cheddar or Mexican blend cheese
- ½ cup salsa (fresh or jarred)
- 2 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high. Add hash browns, press flat, cook 4 minutes without stirring.
- 2
Stir hash browns, break up clumps, cook another 3 minutes until golden and crispy at edges.
- 3
Push hash browns to the side. Add 1 tbsp oil to the empty space, crack in eggs, season with salt and pepper.
- 4
Scramble eggs gently, stirring often, until cooked through but still creamy, about 3 minutes.
- 5
Sprinkle cheese over eggs and hash browns, stir to combine, cook 30 seconds until melted.
- 6
Warm tortillas in the skillet 15 seconds per side, or in a dry pan over medium.
- 7
Divide egg-hash brown mixture between tortillas. Top each with 2 tbsp salsa.
- 8
Roll each tortilla tight, fold in sides, then roll away from you. Wrap in foil if transporting.
- 9
Serve immediately with extra salsa on the side.
Tools you’ll need
- large (12-inch) skillet
- spatula
- whisk or fork
- cutting board (optional)
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