# What You Need:
→ Proteins
01 - 4 large eggs
02 - 4 slices bacon or 4 breakfast sausages
→ Vegetables
03 - 2 medium potatoes, peeled and diced into 1/2-inch cubes
04 - 1 small onion, finely chopped
05 - 1 small bell pepper, diced
→ Dairy
06 - 1 cup shredded cheddar cheese (approximately 4 ounces)
07 - 2 tablespoons milk
→ Tortillas
08 - 4 large flour tortillas (10-inch diameter)
→ Spices & Oils
09 - 2 tablespoons vegetable oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon smoked paprika (optional)
# Directions:
01 - Place bacon or sausage in a large skillet over medium heat. Cook until browned and fully cooked through, approximately 6-8 minutes. Transfer to paper towels to drain excess grease, then chop into bite-sized pieces.
02 - Add 1 tablespoon vegetable oil to the same skillet. Add diced potatoes, chopped onion, and diced bell pepper. Season with salt, pepper, and smoked paprika if using. Sauté over medium-high heat, stirring occasionally, until potatoes are golden and tender, about 10 minutes. Remove from heat and set aside.
03 - Crack eggs into a mixing bowl and whisk together with milk, pinch of salt, and pepper until well combined. Heat remaining 1 tablespoon oil in a non-stick pan over medium-low heat. Pour in egg mixture and gently push eggs across the pan with a spatula, folding them over themselves until just set and slightly moist, about 2-3 minutes. Do not overcook.
04 - Heat each tortilla in a dry skillet over medium heat for 15-20 seconds per side until pliable, or microwave on high for 20 seconds wrapped in a damp paper towel. Keep warm until ready to assemble.
05 - Place a warmed tortilla on a clean work surface. Layer one-quarter of the cooked potato hash, scrambled eggs, chopped meat, and shredded cheese in the center of the tortilla, leaving a 2-inch border on the bottom edge.
06 - Fold the two side edges inward toward the center. Fold the bottom edge up over the filling, then roll tightly away from you, tucking in the sides as you roll to create a sealed burrito.
07 - For a crispy exterior, place burritos seam-side down in a dry skillet over medium heat. Grill for 1-2 minutes per side until lightly browned and sealed.
08 - Serve immediately while hot. Offer salsa, hot sauce, sliced avocado, or sour cream as optional garnishes.
