Servings: 6 people
Ingredients
- 1 lb bacon
- 30 oz bag crispy crowns
- 12 eggs
- 1/4 cup milk
- Salt, pepper, garlic powder
- 1 1/2 cups Shredded cheddar cheese
- Jalapeños
- 8 Burrito size flour tortillas
- Hot sauce
Instructions
- Heat a griddle over medium heat and add one pound of bacon. Cook until the bacon is crispy and remove it from the griddle.
- Add one bag of crispy crowns to the griddle cooking them in the bacon grease. Flip hash browns until they are golden brown and remove them from the griddle. I like to put them on a plate lined with paper towels to help absorb all the extra grease.
- Whisk together 12 eggs with a splash of milk. Turn the griddle heat all the way to low. Scramble eggs and season them with salt, pepper, and garlic powder. Once the eggs are cooked to your liking add shredded cheddar cheese and the cooked crumbled bacon. Stir everything together.
- Lay out a large burrito size tortilla and add a handful of the crispy crowns and a scoop of the egg mixture. Top with jalapeños and roll the burrito. Repeat until all the burritos are made.
- Wipe away any excess bacon grease that is still on your griddle with paper towels. Toast burritos until they are golden brown on the griddle over low heat. Enjoy!
Notes
This recipe makes 7-8 large burritos, but you could use smaller flour tortillas and make more burritos if you were wanting to make these as a breakfast prep!
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