Crispy Hash Brown and Bacon Breakfast Burritos

Crispy pan-fried hash brown patties combined with smoky bacon, fluffy scrambled eggs, and melted Monterey Jack, toasted golden on the stovetop.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy

Dietary

• High-Protein
• Nut-Free
• Low-Sugar

Tags

• fry
• quick
• comfort food
• kid-friendly
• classic

Ingredients

• 4 slice bacon (thick-cut)
• 2 frozen hash brown patties
• 4 large eggs (whisked)
• 0.5 cup monterey jack cheese (shredded)
• 2 flour tortillas
• 0.25 teaspoon kosher salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Cook thick-cut bacon in a large skillet over medium heat until crisp, about 6 to 8 minutes. Transfer bacon to paper towels and crumble into bite-sized pieces. Leave 1 tablespoon of rendered bacon fat in the pan.
2. Add frozen hash brown patties directly into the bacon fat over medium heat. Fry for 3 to 4 minutes per side until golden brown and crispy, then remove to a plate.
3. Reduce heat to low. Pour whisked large eggs into the skillet, season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and scramble gently for 2 minutes until set.
4. Warm flour tortillas for 15 seconds in the microwave. Layer one crispy hash brown patty, half the scrambled eggs, crumbled bacon, and shredded Monterey Jack cheese down the center of each tortilla.
5. Fold sides in and roll tightly into burritos. Place the burritos seam-side down back in the dry skillet over medium heat for 1 to 2 minutes per side until golden and crisp.

Notes

Toasting the finished burritos seam-side down in the pan seals the seam and adds a satisfying crunch.

Nutrition (per serving)

• Calories: 670
• Protein: 31 g
• Carbohydrates: 48 g
• Fat: 39 g
• Fiber: 3 g
• Sodium: 1240 mg
• Saturated Fat: 14 g
• Sugar: 2 g
• Cholesterol: 430 mg