Breakfast Burrito


  • 1/2 tablespoon olive oil
  • 1 cup frozen hash browns
  • 1 cup Field Bacon
  • 12 eggs
  • 1 tablespoon taco seasoning
  • 1 (4.5 oz) can green chiles
  • 2 cups shredded cheddar cheese
  • 1/4 cup chopped cilantro
  • 8 (12-inch) flour tortillas


  1. Heat olive oil in a large skillet. Add the hash browns and cook for 1 minute, stirring continuously. Add in the bacon. Continue to cook, stirring occasionally, until the hash browns and bacon have both browned, about 8-10 minutes.
  2. Meanwhile, in a large bowl, lightly whisk the eggs. Whisk in the taco seasoning. When the hash browns and bacon have browned, pour the eggs into the skillet.
  3. Cook, stirring frequently, until the eggs have set. Stir in the green chiles, cheese and cilantro.
  4. Warm the tortillas. Put 1/8 of the egg mixture down the center of each tortilla. Roll up like a burrito and wrap tightly in foil. Store in a ziptop bag in the refrigerator or in a cooler.
  5. Reheat when ready to eat.
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