Breakfast Burrito
A breakfast burrito packs a full cooked breakfast into one hand-held tortilla. Hash browns go in first and give the roll some body, while bacon or sausage adds salt and the eggs bring everything together. The best trick is to use poached or sunny-side up eggs, then squeeze the finished burrito so the yolks break and spread through the filling as a built-in sauce. It feeds two to four people.
Instructions
Cook the eggs the way you like them: scrambled, sunny-side up, or poached. Have the bacon or breakfast sausage and the hash browns cooked and hot before you start to assemble.
Lay one flour tortilla flat and spoon one-quarter of the hash browns down the middle.
Top the potatoes with 2 strips of bacon, or one-quarter of the breakfast sausage if you are using that instead.
Add two eggs, then cheese, salt, and pepper to taste. Hollandaise can go on here too if you want it.
Fold in the sides and roll the tortilla up so everything is enclosed. Repeat with the remaining tortillas.
If you used poached or sunny-side up eggs, gently squeeze each burrito to break the yolks. Work the yolk around inside so it coats the filling and acts as a sauce.
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