Breakfast Burritos

This recipe yields about 6 to 8 burritos and can be refrigerated and eaten later.  This is an extra hearty breakfast, and great for camping and hiking.

Ingredients
1/2 bag of frozen O'Brien Potatoes
6 pieces of turkey bacon
6 eggs
6-8 flour tortillas
Sour cream
Cheddar cheese
Salsa
1 stick of butter
Salt and Pepper

First heat up 1/4 cup of butter in a pot.  Once the butter is melted, add in the potatoes and stir to coat.  Add in some salt and pepper to taste.  Cover and let cook, stirring occasionally.

In a pan throw in the bacon and let cook.  Once done, remove and let cool on a plate covered with a paper towel (to collect any extra grease).  Chop up the bacon into bite-sized pieces once cool.

While the potatoes and bacon are cooking, crack and whip the eggs.  Add in some salt and pepper.   Put two tablespoons of butter into the pan that contained the bacon.  Once the butter is melted, add your eggs and let cook.   Make sure not to over cook the eggs.  They should still look moist.  

Once everything is cooked, start assembling your burritos.  Add the bacon, eggs, and potatoes and top with a bit of sour cream, cheddar cheese, and salsa. 

Fold in the edges and roll up.  Eat now, or wrap in foil.  These keep for only about a day before they get soggy.