Breakfast Burrito
Julie Regh, 2007
Makes two burritos:
2 tortillas
4 eggs
1 c. frozen has browns (or enough to cover the bottom of a frying pan)
1/2 c. shredded Mexican cheese blend
1 t. Lawry's seasoned salt
Brown the hash browns in a frying pan. Sprinkle Lawry's seasoned salt on the hash browns. Crack eggs and scramble them in the hash browns.
On a separate frying pan, heat up one tortilla. When it's hot on both sides, sprinkle the shredded cheese on one side. Take the tortilla off the frying pan. Put the second tortilla on the frying pan so it starts getting heated.
Scoop the egg and hash brown mixed onto one side of the tortilla. Fold the bottom of the tortilla up about a half inch. Fold over one side of the tortilla (making sure the bottom is still folded up a bit) and start rolling the breakfast burrito as tight as you can.
Serve with hot sauce.
THE STORY.
Eric and I have been making these every weekend since we first started dating. We vary it up with sausage (for him), Morning Star patties (for me), green chilies, jalepenos. We also love these when we're camping.