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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âMy husband and I discovered these delicious burritos when we drove truck as a team in the southwestern U.S.,â says Robyn Larabee of Lucknow, Ontario. âJason created this version that our guests enjoy as much as we do.â Ingredients:
6 bacon strips, diced |
1 cup frozen cubed hash brown potatoes |
2 tablespoons chopped onion |
6 eggs |
1/4 cup sour cream |
3/4 cup shredded cheddar cheese, divided |
2 tablespoons taco sauce |
1/2 to 1 teaspoon hot pepper sauce |
4 flour tortillas (10 inches), warmed |
sour cream and chopped tomatoes, optional |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute potatoes and onions in drippings until potatoes are golden brown, stirring occasionally.
2. In a large bowl, whisk eggs and sour cream. Stir in 1/4 cup cheese, taco sauce and hot pepper sauce. Pour over potato mixture; add bacon. Cook and stir over medium heat until eggs are completely set.
3. Spoon about 3/4 cup down the center of each tortilla; sprinkle with remaining cheese. Fold bottom and sides of tortilla over filling. Serve immediately with sour cream and tomatoes if desired. Yield: 4 servings.
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