16ouncesbaconeither buy ends and pieces or dice slices into small pieces
8large soft flour tortillas
2jalapenosseeded and diced
green chile salsaoptional
Start by cooking your bacon in a heavy bottom pan on the stove top. Start over high heat and gradually reduce the heat as the bacon cooks to prevent burning while stirring regularly. Set cooked and drained bacon aside.
To make your eggs, whisk eggs in large bowl until well mixed. Using large saute pan, melt butter over medium low heat and cook eggs while stirring very infrequently until "set but wet". Imagine cafeteria scrambled eggs that are too underdone to eat. You want them to be slightly underdone so that they finish cooking when you reheat your breakfast burrito. Set aside.
Assemble your burritos by placing each flour tortilla on a square of foil.
Top each with a cooked but cooled hash brown rectangle, along with equally divided portions of bacon, jalapeno, cheese, and scrambled egg. Wrap by folding in ends and then rolling up. Wrap tightly with foil. Store in an airtight container in the refrigerator.
When ready to cook, allow chilled burritos to come to room temperature. Then, place foil wrapped burrito over hot grill or campfire grate, rotating until heated through. If reheating at home, a panini press or hot griddle works great. Tortilla will get nice and crispy, cheese will melt, and eggs will be perfectly cooked. Top with salsa and enjoy!
These directions are for making your breakfast burritos ahead of time.