San Diego Breakfast Burrito
Summary
Yields: 4 serving
Prep Time: 10 minutes
Cook Time: 15 minutes
Recipe courtesy of: Michael Ocean
Rating: 4 stars
Cost: $20
Ingredients
4 flour tortillas
2 avocados, sliced
2 jalapeño pepper
3 green onions, chopped
8 eggs, beaten
12 oz. hash browns
8 strips bacon, chopped
1/4 cup cheddar cheese, grated
1/4 cup jack cheese, grated
salt & pepper
San Diego Breakfast Burrito
In a large pan, cook quarter-sized bacon slices until crisp. Remove the bacon bits and stir fry hash browns and jalapeño in the leftover bacon grease until the potatoes are golden brown, about 7 to 10 minutes. Add green onions.
Meanwhile, warm up the tortilla wraps either in a microwave between two damp pieces of paper towel for 30 to 45 seconds, or in a large pan over medium-high heat, 15 seconds on each side.
Beat the eggs while the mixture cooks. Stir the potatoes mixture to one side of the pan and add the beaten eggs to the other half of the pan.
Add the leftover cooked bacon to the pan, on top of the eggs like preparing an omelet. Let cook for a few moments before stirring the entire mixture together, so that the eggs become mixed and scrambled (for about two to three minutes). Add salt and pepper to taste. When ready, drain the vegetable oil from the mixture and remove from heat.
Add a handful of cheese to each warmed tortilla, as well as five or six slices of avocado. Pour enough of the egg and potato mixture on top of these ingredients, and wrap. Do not put too much into each burrito, as they will become more likely to fall apart.
