Breakfast Burrito

A breakfast burrito is the most portable hot breakfast there is. Soft scrambled eggs, crisp potatoes, melty cheese, and a little salsa, all wrapped up so you can eat it on the move.

The real trick is batch cooking. Roll a few at once, wrap them in foil, and stash them in the freezer for mornings when there is no time to cook.

Ingredients

• 6 eggs
• 2 cups frozen diced potatoes or hash browns
• 1 cup shredded cheddar
• 4 large flour tortillas
• 1/2 cup salsa
• 2 tbsp butter
• Salt and pepper, to taste

Instructions

1. Cook the potatoes in a skillet with 1 tbsp butter over medium-high heat until golden and crisp, then season with salt and set aside.
2. Beat the eggs with a pinch of salt and pepper.
3. Melt the remaining butter in the pan over medium-low heat and scramble the eggs softly until just set.
4. Warm the tortillas in a dry pan or microwave so they fold without cracking.
5. Layer eggs, potatoes, cheese, and a spoonful of salsa down the center of each tortilla.
6. Fold in the sides, then roll up tightly from the bottom.
7. For a crisp finish, toast the seam-side down in a dry pan for a minute.

Equipment

• Skillet
• Mixing bowl