Breakfast Burritos

Instructions

In a large skillet over medium heat, working in batches if needed, cook bacon, turning occasionally, until crispy, about 8 minutes. Drain on a paper towel-lined plate. Pour off half of fat. Cook hash browns according to package directions in bacon fat and transfer to a plate. In a medium bowl, whisk eggs and milk. Wipe out skillet, place over medium heat, and melt butter. When butter is just starting to foam, reduce heat to medium-low and add beaten eggs. Using a rubber spatula, cook, stirring occasionally, until soft curds form; season with salt and pepper. In the center of each tortilla, layer hash browns, scrambled eggs, cheese, 2 slices of bacon, and sliced avocado. Fold in the 2 sides and tightly roll up. Serve with hot sauce alongside.

• bacon Notes: 8 slices
• pkg. frozen hash browns Notes: 1, 16-oz.
• large eggs Notes: 8
• milk Notes: 1/3
• tbsp. unsalted butter Notes: 4
• kosher salt
• Freshly ground black pepper
• large flour tortillas Notes: 4
• shredded cheddar Notes: 1/2
• ripe avocado Notes: 1, sliced
• hot sauce Notes: for serving