Brunch Egg Burritos

• refrigerated hash browns, shredded2 cups
• butter, divided↗3 tablespoons
• eggs↗6
• milk↗1⁄2 cup
• (4 ounce) can green chilies, chopped↗1
• salt↗1⁄4 teaspoon
• garlic powder↗1⁄4 teaspoon
• black pepper↗1⁄4 teaspoon
• slices bacon, cooked and crumbled↗12
• ounces monterey jack cheese, shredded↗8 ounces
• salsa1 cup
• (10 inch) flour tortillas, warmed↗4

Step-by-step instructions

1. 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. 2

   In a small bowl, whisk the eggs, milk, chilies, and seasonings.

3. 3

   In another large skillet, heat remaining butter until hot.

4. 4

   Add egg mixture; cook and stir over medium heat until eggs are completely set.

5. 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. 6

   Fold sides and ends over filling and rool up.

7. 7

   Serve immediately.