quick

breakfast burritos

Start to Finish: 30 minutes Makes: 4 servings

• 2 tablespoons butter
• 1 cup refrigerated shredded hash brown potatoes
• 1 clove garlic, minced
• ¼ teaspoon ground cumin
• 3 eggs
• 2 tablespoons milk
• ⅛ teaspoon black pepper
• 1 portion Breakfast Meat Base (1 cup), thawed (see recipe)
• 1 4½-ounce can diced green chile peppers, drained
• 4 10-inch flour tortillas
• ⅔ cup shredded Monterey Jack cheese or cheddar cheese
•   Red and/or green salsa

1. For the potatoes, in a large nonstick skillet heat 1 tablespoon of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Remove from skillet; set aside. Keep warm.

2. For the scrambled eggs and meat, in a small bowl whisk together eggs, milk, and pepper. In the same skillet heat the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook, without stirring, until eggs begin to set on the bottom and around edges. Using a spatula or large spoon, lift and fold the partially cooked egg so the uncooked portion flows underneath. Stir in Breakfast Meat Base and chile peppers; continue cooking for 2 to 3 minutes more or until eggs are cooked through but still glossy and moist. Remove from heat.

3. Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) for 30 seconds or until heated through. Divide potatoes among tortillas, placing just below the center of each tortilla. Top with scrambled eggs and cheese. Fold bottom edge up and over the filling. Fold opposite sides in. Roll up from bottom. Serve with salsa.

Per serving: 535 cal., 27 g fat (13 g sat. fat), 198 mg chol., 1,201 mg sodium, 49 g carb., 4 g fiber, 24 g pro.