Toasted Hash Brown Breakfast Burrito

Directions

1. Cook the bacon in a nonstick skillet over medium heat. When the bacon pieces are browned but still somewhat tender, transfer to a paper towel-lined place and set aside. Drain excess grease and remove from heat.

2. Air fry the hash brown patties at 400° for 10 minutes.

3. Meanwhile, combine the eggs, pickled jalapeños, and Breakfast Taco seasoning in a bowl and whisk to combine. Return the skillet to medium heat and scramble the eggs until they’re just set (they’ll continue to cook as they rest and as the burrito toasts). Top the eggs with half the cheese.

4. Heat a griddle or cast-iron skillet over medium heat. Place a tortilla on the skillet and warm each side for a minute or two, to make it more pliable. Place the warm tortilla on a cutting board and top it with half the remaining cheese.

5. Place a layer of eggs over the cheese, and top with crumbled bacon. Top the bacon with the warm hash brown patty, cilantro (if using) and another spoonful of eggs. Fold the bottom end of the tortilla up over the mixture, tuck the sides over the top, and then roll the tortilla into a snug cylinder. Repeat with remaining tortilla and filling.

6. Toast the burrito, seam-side down, on a dry skillet or griddle over medium heat until the tortilla is golden brown and crisp. Roll the burrito and toast the opposite side. If you’re feeling ambitious, use a metal spatula to hold the burrito in place to toast the sides as well.

7. Serve warm, with your favorite salsa