Preparation
Total Time
Serves
- 1375gr package Maple Leaf Bacon, cooked until crisp and diced
- 8eggs, whisked
- 1small red pepper, diced
- 1small onion, diced
- 1 ½cup frozen hash brown potatoes, small dice
- 1tbsp vegetable oil
- 2tbsp butter, divided
- 1cup marble cheese, shredded
- 4large soft tortillas
- Salt
- Pepper
- salsa, ketchup, hot sauce – optional
- Heat oil and 1 tbsp of butter in a large non stick skillet over medium high heat. Add potatoes and cook stirring frequently for about 3 to 4 minutes. Add peppers and onions and cook for 2 to 3 minutes longer and season with salt and pepper. Turn heat down to low to keep warm.
- Heat oven to 425 degrees and line a baking sheet with parchment paper.
- Melt butter in a separate non stick skillet over medium heat. Pour in eggs and gently scramble until cooked through. About 3 to 5 minutes. Remove from heat.
- Lay tortillas flat on a clean surface. Divide scrambled eggs over top each followed by vegetables, bacon and cheese.
- Fold ends inward and tightly roll into a burrito. Place seam side down on prepared baking sheet.
- Spray the tops of the burritos lightly with cooking spray. Bake for about 5 to 7 minutes until golden brown and heated through. Broil on high for last minute of cooking if you like a crunchy burrito. Serve immediately with ketchup, salsa or your favorite hot sauce.
This recipe is great for meal prep. Batch up the recipe and freeze burritos in single serve portions. Air fry or reheat as you use. In a hurry, try using Maple Leaf Ready Crisp bacon and save time.
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