For a lighter dish, substitute turkey bacon, and use vegetable cooking spray to cook the hash browns and onion.
Yield: Makes 5 servings
- 10 (6-inch) flour tortillas
- 8 bacon slices
- 1 (16-ounce) package frozen shredded hash browns, thawed
- 1 medium onion, chopped
- 1 dozen large eggs
- 1 teaspoon salt
- 3/4 teaspoon pepper
- Shredded Cheddar cheese (optional)
- Salsa (optional)
- Heat tortillas according to package directions; keep warm.
- Cook bacon in a large nonstick skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
- Cook hash browns and onion in hot drippings over medium-high heat, stirring often, 10 minutes or until lightly browned and onion is tender.
- Whisk together eggs, salt, and pepper.
- Pour into skillet, and cook, stirring gently, over medium heat 8 to 10 minutes or until eggs are cooked. Remove from heat, and stir in bacon.
- Spoon egg mixture evenly down centers of tortillas, and top with cheese, if desired. Fold opposite sides of tortillas over filling, and serve immediately. Serve with salsa, if desired.
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