Busy mornings? Not enough time to sit down for breakfast or children being too fussy? This simple and delicious morning wrap with a Mexican flair will have you and your kids ready for the day.
Crisp potatoes covered in gooey cheese and of course what’s breakfast without eggs! A hint of Mexican spices will put that extra zip you won’t forget. Customize your burrito to suit your taste buds!
- 3 tablespoons butter
- 1 ½ cups refrigerated shredded hash brown potatoes
- 2 cloves garlic, minced
- ¼ teaspoon ground cumin
- ¾ cup diced cooked chicken
- 6 eggs
- ⅓ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 8 10 inches flour tortillas
- 14 ounce can diced green chile peppers, drained
- ½ cup red and green salsa
- 1 ¼ cups shredded Colby and Monterey Jack cheese
- In a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.
- In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet melt the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
- Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture, chile peppers, and salsa among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom.