Description
Learn how to make delicious and easy breakfast burritos with our step-by-step recipe. Perfect for a quick and satisfying morning meal!
Ingredients
Scale
- 6 flour tortillas (20 cm)
- 8–10 eggs
- 2 beef hash brown patties (or loose hash browns or leftover cooked potatoes)
- 2–3 tablespoons (38 ml) of thick tomato salsa (thicker salsa works best; avoid watery salsa)
- 2 teaspoons (10 ml) avocado oil (or vegetable oil) for scrambling the eggs
- salt and pepper
Instructions
- Step 1: Set your oven to 400°F and cook the hash brown patties on a baking tray for an extra 10 minutes beyond the package directions to achieve a crisper texture.
- Step 2: In a pan over medium heat, scramble the eggs in avocado or vegetable oil, adding salt and pepper for flavor. Once they reach a soft, creamy consistency, move them to a sizable bowl.
- Step 3: Prepare the filling by chopping the cooked hash browns and combining them with the scrambled eggs. Mix in 2-3 tablespoons of thick tomato salsa and adjust the seasoning as needed.
- Step 4: To assemble the burritos, place ½ cup of the egg mixture onto the lower third of each tortilla. Fold the sides inward, tuck the edges, and roll them tightly. For added crispiness and to seal them, toast with the seam facing down in a hot pan for 60-90 seconds.
- Step 5: Serve immediately or wrap in parchment paper for later. They can be kept in the refrigerator for up to 4 days or frozen for up to 3 months.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Scrambling
- Cuisine: Mexican
Nutrition
- Calories: 350
- Fat: 15g
- Protein: 20g
Keywords: mexican, main course, homemade
