Cookbook:Breakfast Burrito
| Breakfast Burrito | |
|---|---|
| Yield | 4 burritos |
| Servings | 2–4 |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast | Southwestern cuisine | Cuisine of the United States
Ingredients
[edit | edit source]- 8 eggs either scrambled, sunny-side up, or poached
- 4 large flour burrito skins
- 8 strips of cooked bacon or 1 lb (400 grams) cooked breakfast sausage
- 1 full order of hash browns
- Hollandaise sauce, cheese, salt, and pepper to taste
Procedure
[edit | edit source]- Place one-quarter of the hash browns in a tortilla.
- On top of this place 2 strips of bacon or one quarter of the breakfast sausage.
- Add two eggs, cheese, salt, and pepper.
- Roll up the tortilla to enclose everything. If you used poached or sunny-side up eggs you can squeeze the burritos to pop the egg yolks and then work the yolk around to form a sauce.