Bacon 'n' Egg Burritos
“My husband and I discovered these delicious burritos when we drove truck as a team in the southwestern U.S.,” says Robyn Larabee of Lucknow, Ontario. “Jason created this version that our guests enjoy as much as we do.”
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 6 bacon strips, diced
- 1 cup frozen Southern-style 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
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Add potatoes and onion to drippings; cook and stir over medium heat until potatoes are golden brown.
In a 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.
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.