I have a problem… I can’t sleep in past 6am even on a weekend! The thing is, I’m not even mad at that. In fact, I absolutely adore the still, crisp Sat/Sun mornings listening to the birds chirping, sitting in my backyard by the pool…. All with a hot cup of coffee in one hand and this bomb burrito in the other. My other problem is as soon as @billysorrentino gets up, these burritos get gobbled up before I can even say good morning!
And Yeah these aren’t gluten free BUT I really like the half baked refrigerated tortillas because they have minimal ingredients and taste super fresh!
- 4 half baked organic flour tortillas
- 4 pasture raised eggs
- 1 tbsp from a can of diced green chilis
- Handful of grated Mexican cheese blend
- 1 tbsp butter
- 1/2 pkg frozen seasoned organize hash browns
- Avocado or grape seed oil
- 1/3 c full fat sour cream
- 1 tsp chipotle adobo sauce
- 1 tbsp lime juice
First make your sauce… mix the sour cream, chipotle sauce, lime and a pinch of salt together and set aside.
Heat a pan with enough oil to coat. Lay your hash browns down on a single flat layer and let it cook according to directions. Let sit for a while to get nice n crispy before flipping to other side. If you can’t find the seasoned ones use some salt, pepper, garlic powder, paprika.
Crack your eggs into a bowl. Add your green chilis and cheese. Season with some salt and pepper. Whisk together.
Heat another pan on low with butter to coat it. Add your egg mixture and gently scramble in pan. Cooking on low and softly stirring will allow the eggs to be fluffy and creamy.
If you have a gas stove, turn your heat to low/med. Place your tortillas right over the fire to get a nice char. Watch it though… it only take about 30 seconds before you have to flip it. Finish off cooking them on a pan or I like a cast iron skillet.
Place your tortilla on a plate. On one side layer your hash brown down, eggs on top, maybe a little more sprinkle of cheese. Fold the opposite sides in about 1/4 way and roll it up.
Dip in your sauce.