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Breakfast Burritos

Joanna Cismaru
  • 60 minutes
  • Serves 8

INGREDIENTS

2 cups

diced hash brown potatoes

8

large eggs

1/4 cup

heavy cream

1 tbsp

dill (fresh, chopped)

1 tbsp

parsley (fresh, chopped)

1/2 tsp

salt (or to taste)

1 tsp

pepper (or to taste)

1 tbsp

olive oil

1

bell pepper (chopped, (I used 1/2 red and 1/2 green))

8

large flour tortillas

1 cup

cheddar cheese (shredded)

1 cup

salsa

1 person Recommend This Recipe