Breakfast Burritos

Ingredients

• 2 cups diced hash brown potatoes
• 8 large eggs
• 1/4 cup heavy cream
• 1 tablespoon dill (fresh, chopped)
• 1 tablespoon parsley (fresh, chopped)
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 1 tablespoon 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

Instructions

1. 1

   Cook Hash Browns: Cook the hash brown potatoes according to package instructions. I cooked mine on the stove top in a skillet with a bit of oil until golden brown.

2. 2

   Whisk Eggs: In a medium bowl whisk the eggs with the heavy cream, dill, parsley, salt and pepper.

3. 3

   Cook: In a large skillet heat the olive oil over medium heat. Add the chopped pepper and saute until soft, about 3 minutes. Add the eggs to the skillet and cook, whisking until they begin to set. Remove from heat.

4. 4

   Assemble: Assemble burritos by starting to spoon some hash browns down centres of tortillas, followed for scrambled eggs, cheese and salsa. Fold burrito style. Pull the bottom half of the burrito over to meet the top half, then pull the tortilla back a bit to form the filling in a roll. Fold the left and right sides in, then tightly roll your tortilla until you have a perfect burrito.

5. 5

   Grill/Bake: Grill the burritos on a grill or bake them for about 15 minutes in a 400°F oven until heated through. You can also use a panini maker. Serve immediately.