Wednesday, June 22, 2011

Breakfast Chimichangas

We really enjoyed this variation on breakfast for dinner. I hope you like it too! I didn't have an onion or green pepper, but they would be so good added to these chimichangas. I saw this idea over at The Daily Smash.

4-6 large tortillas
8 eggs
1/2 onion, finely diced (optional)
1 green pepper, finely diced (optional)
4 cups frozen shredded hashbrowns
1 cup shredded cheddar cheese
seasoning salt
seasoned pepper

Beat, season, and scramble the eggs. Cook the bacon and then crumble into bite sized pieces. Sautee the onion and green pepper in 1 Tbsp. olive oil until tender. Season and cook the hashbrowns until they get that nice crispness on them. Lay out the tortillas and layer on the hashbrowns, vegetables, scrambled eggs, bacon, and cheese. Fold and roll the stuffed tortillas chimichanga style. Heat a few tablespoons of oil over medium-high heat. Once the oil is hot place the chimichangas seam side down and cook on all sides until they are crisp. Serve hot with some hot sauce or ketchup.

We had really giant tortillas so this made 4 chimichangas for us, but they were really full, with regular sized tortillas you would probably have 6 or so. Also, they crisp up much faster than I was expecting as you notice my first batch was a little burnt.

Mine is without cheese and Nate's has cheese and then some hot sauce on top. They also cooked a lot faster than I was expecting

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