These can be frozen for a quick and easily accessible breakfast another time.
8 burrito-size flour tortillas
3 c. frozen hash browns, thawed
¼ c. onion, chopped fine
½ c. chopped bell peppers, optional
10 slices center-cut bacon
1 c. ham, diced in small cubes (7 oz. ham steak)
12 eggs, lightly beaten
1/4 c. whole milk
1/2 t. kosher sea salt
1/4 t. black pepper
1/4 t. paprika
1 c. cheddar cheese, shredded (see Note)
1 c. Monterey jack cheese, shredded
Fry hash brown potatoes and chopped onions according to package instructions. When half done, add in the bell peppers and cook until potatoes are crispy; set aside.
Cook bacon until crispy, crumble and set aside.
In a large mixing bowl, whisk together eggs, milk, salt, pepper, and paprika. Place a large skillet set over medium-low heat. Add a drizzle of olive oil or a small pat of butter. Add the egg mixture to the skillet and cook until fully set, about 5-7 minutes and set aside.
To assemble burritos, top each tortilla with a little potatoes, bacon, eggs, ham and cheese. OR you can add all ingredients, except cheese, to a large bowl and mix together. Distribute filling evenly among burrito wraps, add a little cheese and fold**. To wrap, fold sides in a bit, then fold bottom up and start to roll up. Warm in microwave a few seconds to melt the cheese and reheat the filling ingredients. Enjoy.
*If you have leftover filling, just throw all of the ingredients together and reheat the next morning for a hearty egg scramble.
FREEZER FRIENDLY INSTURCTIONS: Roll each rolled burrito tightly in saran wrap and place in a Ziploc bag to freeze for another time. Pre-made burritos can be frozen for up to three months. Thaw in refrigerator overnight and heat in microwave to warm.