Homemade Breakfast Burritos

Two weekends ago, I wanted to make something different for breakfast. While we LOVE Trader Joe’s crescent rolls and chocolate croissants, we are getting a little bored of them. I decided to try to make breakfast burritos. How hard could they be?

I REALLY wanted to incorporate Jack’s Gourmet Facon (beef bacon) into them, so I did not include any cheese. In addition to the Facon, I included scrambled eggs with green chilies, homemade hash browns, sautéed onions, and garlic. While there are several components in these breakfast burritos, they all come together really quickly. All in, I would say these take about 20 minutes to make from start to finish. We made six of them and froze half (wrapped in a paper towel and foil)! We are definitely going to breaking into them this weekend!

Ingredients:

Flour Tortillas

Eggs, 3-4, large, scrambled

Jack’s Gourmet Facon, 1 package

Homemade Hash Browns, pan fried until desired crispness (I shredded three small potatoes, squeezed the liquid out, sprinkled them with sea salt and fresh ground pepper, and then I pan fried them)

Red Onion, 1/2, diced and sautéed until translucent

Garlic, 2 cloves, sautéed until fragrant

Trader Joe’s Diced Green Chilis, 1/2 can

Sea Salt, to taste

Fresh Ground Pepper, to taste

Directions:

1. In a small bowl, whisk together the three eggs and chopped green chilies. Season with sea salt and fresh ground pepper. Scramble the eggs in a skillet until they are your desired level of doneness. Set the eggs aside. Wipe the skillet clean with a dry paper towel.
2. In the same skillet, cook the Facon until crispy. Drain the cooked Facon on a paper towel. Do NOT remove the Facon drippings from the pan! You are going to use it to cook your hash browns.
3. Cook the hash browns in the Facon drippings until crispy. Set aside.
4. Once all of the components are cooked, it is time to roll the burritos.
5. Once rolled, eat immediately or roll into a paper towel and aluminum foil and freeze for a later date.