Four enchiladas Eight scrambled eggs 1 cup grated cheddar cheese Four bacon pieces 2 cups hash browns, diced
Eggs should be scrambled over medium-low heat. Cheese, salt, and pepper should be added (and chisel, if desired).
Prepare bacon and hash browns in separate pots.
Warm tortillas and incorporate an egg, a portion of hash browns, and a bacon piece to form burritos.
Serve with salsa after folding, or store for later in a Ziploc container lined with plastic wrap and stored in the refrigerator or freezer for a maximum of two months.