BRUNCH EGG BURRITOS
Make and share this Brunch Egg Burritos recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook the potatoes in 2 Tbs butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.
- In a small bowl, whisk the eggs, milk, chilies, and seasonings.
- In another large skillet, heat remaining butter until hot.
- Add egg mixture; cook and stir over medium heat until eggs are completely set.
- Layer 1/3 cup potatoes, about 1/2 cup egg mixture, 1/4 cup bacon, 1/2 cup cheese and 1/4 cup salsa off center of each tortilla.
- Fold sides and ends over filling and rool up.
- Serve immediately.
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Wendy Wilkinson
[email protected]The burritos were good, but they were a bit too greasy for my liking.
Hatim Bounou
[email protected]These burritos were a bit bland for my taste. I would add more seasoning next time.
classic loveth
[email protected]I've made these burritos several times and they're always a hit. They're a great way to use up leftover ingredients.
Dulce Aviles
[email protected]Loved these burritos! The eggs were fluffy and the fillings were flavorful.
Scherelle Fowler
[email protected]These burritos were easy to make and so delicious. I will definitely be making them again.
tumelo seduke
[email protected]I made these burritos for a brunch party and they were a huge success. Everyone raved about how tasty they were.
Ashiraf ashberg
[email protected]These burritos were so good! I added some chopped avocado and salsa to mine and it was the perfect way to start my day.
Draven Florea
[email protected]I've tried many egg burrito recipes, but this one is by far the best. The instructions were clear and easy to follow, and the end result was a delicious and satisfying breakfast.
mateen ahmed
[email protected]These breakfast burritos were a hit! I made them for my family on a busy weekend morning and they were gone in minutes. Everyone loved the fluffy eggs, flavorful fillings, and soft tortillas.