Wanted to share this quick and easy breakfast sandwich with you kids. These are so wonderful to take on the road with you cause you can hold them. Actually I got the idea from Taco Bell.
Ingredients
4 eggs
2 Tablespoons milk
1/2 c hash browns
1/4 c onion, chopped
1/4 c bell pepper, chopped
2 Tablespoons butter, divided
2 large Jalapeno OR flour tortillas
salt and pepper to taste
Directions
Saute onions and peppers in 1 Tablespoon of butter until tender then add in the hash browns and cook until the potatoes have some color.
Beat eggs with milk and stir into the onion, pepper and potato mixture and cook until the eggs are done and set aside.
2 Tablespoons milk
1/2 c hash browns
1/4 c onion, chopped
1/4 c bell pepper, chopped
2 Tablespoons butter, divided
2 large Jalapeno OR flour tortillas
salt and pepper to taste
Directions
Saute onions and peppers in 1 Tablespoon of butter until tender then add in the hash browns and cook until the potatoes have some color.
Beat eggs with milk and stir into the onion, pepper and potato mixture and cook until the eggs are done and set aside.
Butter the outside of the Jalapeno tortillas and place in a large skillet add 1/2 of the egg mixture and place in the center sprinkle 1/2 of the cheese on top and fold the edges to the inside so they overlap as if to make a rose-like scallop. Once that side browns flip it over and brown the other side. Repeat to make the second pocket.
