Get Your Day Started On The Right Foot With This Chicken Breakfast Burrito Recipe

Most of us recognize that breakfast is the most important meal of the day. It helps to get the day started on the right foot and keeps us from hitting the vending machine in the middle of the morning. Even though we know that we should eat a good breakfast every day, very few of us take the time to do so. After all, we lead busy lives and we are often rushing to get out the door in the morning.

If you have a craving for breakfast but don’t have enough time to eat it, this recipe is for you. It is for a delicious chicken breakfast burrito and it is super easy to make. In fact, once you try this delicious recipe, you may never leave home without eating breakfast again. It’s the perfect way to start your day for both you and your family.

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Ingredients:

3 tablespoons butter
1 ½ cups refrigerated shredded hash brown potatoes
2 cloves garlic, minced
¼ teaspoon ground cumin
¾ cup diced cooked chicken
6 eggs
⅓ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
8 10 inches flour tortillas
14 ounce can diced green chile peppers, drained
½ cup red and green salsa
1 ¼ cups shredded Colby and Monterey Jack cheese

Directions:

In a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.

In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet melt the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.

Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture, chile peppers, and salsa among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom.

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