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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from a TOH-BACON booklet I got at the grocery store... Ingredients:
2 cups refrigerated hash browns, shredded |
3 tablespoons butter, divided |
6 eggs |
1/2 cup milk |
1 (4 ounce) can green chilies, chopped |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon black pepper |
12 slices bacon, cooked and crumbled |
8 ounces monterey jack cheese, shredded |
1 cup salsa |
4 (10 inch) flour tortillas, warmed |
Directions:
1. In a large skillet, cook the potatoes in 2 Tbs butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.
2. In a small bowl, whisk the eggs, milk, chilies, and seasonings.
3. In another large skillet, heat remaining butter until hot.
4. Add egg mixture; cook and stir over medium heat until eggs are completely set.
5. Layer 1/3 cup potatoes, about 1/2 cup egg mixture, 1/4 cup bacon, 1/2 cup cheese and 1/4 cup salsa off center of each tortilla.
6. Fold sides and ends over filling and rool up.
7. Serve immediately.
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