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Instructions:
- In a skillet over medium heat, cook the sausage or bacon until fully browned and cooked through. Set aside and chop or crumble once cooled.
- In the same skillet, add the thawed hash browns and cook until golden and crispy, seasoning lightly with salt and pepper. Remove and set aside.
- In a bowl, beat the eggs with a pinch of salt and pepper. Melt 1 tablespoon of butter in a nonstick skillet, pour in the eggs, and scramble gently until just set. Remove from heat.
- Warm each tortilla briefly to make it more pliable. Evenly distribute the eggs, meat, hash browns, cheddar, and mozzarella among the tortillas. Add hot sauce or hollandaise if desired.
- Fold in the sides and roll the tortillas tightly into burritos.
- In a clean skillet or on a griddle, melt the remaining tablespoon of butter. Place the burritos seam-side down and grill over medium heat for 2–3 minutes per side, or until the tortillas are golden and crisp.
- Slice in half and serve hot, with extra sauce on the side if you like.
Variations :
- Vegetarian: Skip the meat and add sautéed spinach, mushrooms, or black beans for a meat-free version.
- Spicy Southwest: Mix in jalapeños, chipotle sauce, or pepper jack cheese for bold flavor.
- Make-Ahead Freezer Burritos: Assemble and freeze ungrilled burritos, then defrost and grill when ready to eat.
- Add Avocado: Toss in a few slices of fresh avocado before rolling for added creaminess.
Tips :
- Warm tortillas in a dry skillet or microwave for a few seconds to prevent cracking during rolling.
- Use nonstick or cast iron pans for the best golden-brown sear.
- Don’t overfill the burrito—this helps it stay sealed and easier to grill.
- Store leftovers in foil or airtight containers in the fridge and reheat in a skillet to retain the crispy exterior.
- For larger batches, use a panini press or griddle to grill multiple burritos at once.
