Breakfast Burritos

Start your day with a delicious and hearty breakfast burrito that combines savory flavors and satisfying textures. This recipe brings together crispy hash browns, spicy jalapeños, and creamy avocado for a breakfast that's sure to please.

Ingredients

🍗 1 can chicken luncheon meat (available at Middle Eastern stores)
🫒 2 tablespoons olive oil (a little more if needed)
🥔 6 hash browns
🧅 1/2 a red or white onion
🌶️ 1 jalapeño (seeds removed to your taste)
🫑 1 red bell pepper
🥚 6 eggs
🧂 Black pepper to taste
🧂 1/2 teaspoon salt or to taste
🧀 Provolone cheese (or your preferred cheese)
🌯 Large burrito-size flour tortillas
🥑 Avocado
🧴 Cooking spray

Instructions

1- Prepare the Luncheon Meat and Hash Browns:

Slice the chicken luncheon meat into thin slices.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the luncheon meat slices and hash browns.
Fry them until they're golden brown, then remove them from the skillet and set aside.

2- Sauté the Vegetables:

In the same skillet, add the chopped onion, diced jalapeño, and chopped red bell pepper.
Sauté for about a minute, adding a bit more olive oil if necessary.

3- Cook the Eggs:

Crack 6 eggs into the skillet with the vegetables.
Season with black pepper and salt.
Stir and cook the egg mixture until it reaches your desired doneness.

4- Assemble the Burritos:

Lay out a flour tortilla. Place a slice of cheese on it.
Spoon the egg and veggie mixture onto the cheese.
Add a hash brown and a few slices of fried luncheon meat on top.
Fold and roll the tortilla to form a burrito.

5- Toast the Burritos:

Lightly coat a clean skillet with cooking spray and heat it.
Place the burrito seam-side down in the skillet. Toast on both sides until golden brown.
Repeat with the remaining burritos.

6- Serve and Enjoy:

Optionally, you can serve these burritos with sliced avocado on the side for an extra creamy texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 burritos
Calories: ~490 per serving
Proteins: ~23g per serving
Fats: ~22g per serving
Carbohydrates: ~44g per serving
Equipment: Skillet, spatula, cutting board, knife