California Breakfast Burrito

Instructions:

1. Cook the hash browns:
   In a large skillet over medium-high heat, melt 1 tablespoon butter or oil. Cook hash browns until golden and crispy, about 8–10 minutes. Transfer to a plate and keep warm.
2. Scramble the eggs:
   In a bowl, whisk together eggs, milk, salt, and pepper. Melt the remaining butter in the skillet, then add the egg mixture. Stir gently until the eggs are soft and fluffy. Remove from heat.
3. Warm the tortillas:
   Heat each tortilla in a dry skillet for about 20 seconds per side until soft and pliable.
4. Assemble the burritos:
   Lay a tortilla flat. Layer crispy hash browns, scrambled eggs, shredded cheese, bacon, diced avocado, and pico de gallo. Drizzle with chipotle mayo.
5. Wrap:
   Fold the sides in and roll tightly from the bottom up to enclose the filling.
6. Optional toasting:
   For added crispness, place seam-side down in a skillet over medium heat for 1–2 minutes per side.
7. Serve:
   Slice in half and enjoy warm, with extra chipotle mayo or salsa on the side.

Variations:

• Swap bacon for chorizo, sausage, or even carne asada.
• Add sautéed peppers, onions, or mushrooms for extra veggies.
• Replace cheddar with pepper jack or a Mexican cheese blend for more heat.

Tips:

• Use a ripe but firm avocado so it keeps its shape inside the burrito.
• Make chipotle mayo by blending mayonnaise with chipotle peppers in adobo sauce for a fresh, smoky flavor.
• To meal prep, assemble the burritos, wrap in foil, and refrigerate or freeze—then reheat in a skillet or oven.

This California Breakfast Burrito is a complete meal in one wrap—fresh, filling, and packed with bold flavor.