Ingredients

Ingredients: 

6 flour tortillas

2 C. frozen potato cubes

2 T. butter

1 C. cooked, crumbled breakfast sausage

6 slices of cooked, crumbled bacon

12 eggs scrambled

1⁄2 C. milk

1⁄2 tsp. salt

Suggested Toppings:

Salsa, sour cream, diced yellow onion, jalapenos (fresh or canned), finely shredded cheddar cheese, hot sauce


Instructions

Directions:

Stack tortillas and wrap in foil and place in 350° oven for 10 minutes until heated through. In nonstick skillet, melt butter over medium heat. Place potatoes in pan and shake pan until potato cubes are covered in butter. Cook until golden brown on all sides, flipping potatoes as needed. (The less potatoes are stirred, the better. Extra crispy, potato cubes are achieved by flipping in pan versus stirring.) Remove from heat, keep warm.

Whisk eggs, milk and salt in bowl. In large skillet, cook eggs until fully scrambled, folding and stirring constantly on medium heat to avoid sticking and browning. Finely chop eggs with spatula. Remove from heat.

Divide eggs among the six tortillas, top with potatoes, sausage, bacon crumbles and desired toppings. Fold burrito up from bottom, then wrap sides into middle of burrito, leaving top of burrito open.


Notes

Recipe from the Iowa Farmer Today