I love having breakfast for dinner. My Mom used to do it for us growing up. She would usually make us yummy pancakes. Tonight I was in the mood for more of a protein-based breakfast, so I whipped us up some breakfast burritos. These are some delicious burritos my friends. They are stuffed with crispy, cheesy, hashbrowns.. scrambled eggs and diced ham. They are so easy and fast to make. You can have these on your table, ready to eat, in less than 30 minutes!
Recipe By: Holly Lofthouse
- 6 Flour Tortillas
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Butter
- 1 lb frozen Hashbrowns
- 1 small Onion, diced
- 1 green Bell Pepper, diced
- 1 cup, shredded Cheese ( I used Colby & Monterey Jack)
- 6 Eggs, beaten
- 1/2 to 1 cup, deli Ham, cut into small cubes
- Salt & Pepper, to taste
- Toppings of your choice: sour cream, salsa, ketchup.
Directions: In a large non-stick skillet, heat the oil and butter over medium to medium-high heat. Add the diced onion and bell pepper. Stir and cook for about 5 minutes, or until soft. Stir in hashbrowns to mix in onion and bell pepper. Pack hashbrowns in an even layer in the skillet. Let cook (DONT STIR) for 5 minutes. Flip hashbrowns onto their other side and pack back in. Let cook for another 5-7 minutes, again don’t stir.Continue to turn hashbrowns every 5 minutes until they start to get golden-brown and crispy.
While your hashbrowns are crisping, in another small non-stick skillet heat on medium heat. Spray with cooking spray. Pour in beaten eggs, and diced ham. Sprinkle with salt and pepper. Stir and cook until eggs are done. Remove from heat.
Once hashbrowns are crisp and golden, stir in the cheese. Stir until cheese is melted and then turn off heat. Remove from hot burner. On each tortilla, spread an even layer of the cheesy hashbrown mixture. Top with a layer of eggs and ham. Wrap up in burrito style, and serve!