Breakfast Burrito with Eggs

Ingredients

• 2 cups frozen shredded hash browns
• 4 whole large eggs
• ¾ cup shredded cheddar cheese
• 2 whole large flour tortillas
• 2 tbsp butter
• to taste salt and pepper

Instructions

1. 1

   Melt 1 tbsp butter in a 10-inch skillet over medium-high heat, ~1 minute.

2. 2

   Add hash browns and cook without stirring until edges turn golden, ~4 minutes.

3. 3

   Stir hash browns and cook 2 more minutes until crispy. Slide onto a plate.

4. 4

   Return skillet to medium heat with remaining 1 tbsp butter.

5. 5

   Whisk eggs in a bowl with salt and pepper. Pour into skillet.

6. 6

   Stir gently until curds form but eggs still look wet, ~2 minutes. Do not overcook.

7. 7

   Warm tortillas in a dry skillet 10 seconds per side until pliable.

8. 8

   Lay tortilla flat. Layer half the hash browns, eggs, and cheese down the center.

9. 9

   Fold bottom of tortilla up, then fold sides over. Roll toward you until sealed.

10. 10

    Repeat with second tortilla. Serve immediately, seam-side down.

Tools you’ll need

• 10-inch skillet
• small mixing bowl
• whisk
• spatula
• tongs

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