2 frozen hashbrown patties or ½ cup frozen tator tots
4 slices bacon
2 breakfast sausage patties or ¼ pound mild breakfast sausage
4 large eggs
2 teaspoons butter
2 10-inch flour tortillas
⅕ cup shredded Cheddar cheese
Preheat oven to 425°F Place a wire wrack on top of a cookie sheet.
Place hashbrown patties ½ inch apart from each other, then place the, bacon, and sausage on the wire rack.
Bake for 25 minutes. Remove the crispy bacon and sausage at about 12 to 15 minutes.
About 5 minutes before the hasbrowns are done, warm the tortillas.
Heat a large skillet over medium heat. After the skillet has heated, place a tortilla in the skillet, heat for 1 minute, filip heat for about 30 seconds and place on a plate.
Repeat with the second tortill and place it on a different plate.
Prepare the scrambled eggs by cracking the eggs into a small bowl and whisking them very well.
Add 2 teaspoons of butter to the warm skillet.
When the butter has melted, pour in the cracked eggs. Cook the eggs by gently stirring until they have firmed up and cooked through.
Build the burritos by placing the cheese onto the tortillas.
Divide the cooked eggs into two portions add a portion to each of the tortillas.
Cut the sausage patties in half, and place two halves on top of the eggs.
Add two slices of bacon on top of the sausage.
Cut the hashbrown patties in half and add those on top of the sausage.
Roll up the burrito.