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  • Prep
    10 min
  • Total
    25 min
  • Servings
    4

Breakfast Burritos

Ingredients

  • 4 breakfast potato hash browns, frozen
  • 8 large eggs
  • 30 ml (2 tbsp) butter
  • Salt and pepper
  • 4 large tortillas
  • 125 ml (1/2 cup) Armstrong Mmmm…Bacon Shredded Cheese 
  • 1 ripe avocado, sliced
  • 125 ml (1/2 cup) cilantro, roughly chopped
  • Hot sauce, to serve

Directions

  1. Cook the hash browns according to package instructions. 
  2. In a medium bowl, whisk the eggs. Season with salt and pepper. 
  3. Heat a non-stick pan over medium-high heat. Melt 15 ml (1 tbsp) of butter. Once the butter starts to bubble, lower the heat to medium-low and add the eggs. Using a rubber spatula, stir the eggs occasionally until scrambled and cooked.
  4. Assemble the burritos: In the center of each tortilla, place a hash brown, scrambled eggs, Armstrong Mmmm…Bacon shredded cheese, avocado slices, and cilantro. Fold in the sides and tightly roll.  
  5. Cook the burritos in a pan with the remaining butter for 2 minutes, turning once. 
  6. Serve with hot sauce.

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