Start your morning right with these tasty homemade burritos, chock full of vegetables, lean protein and cheese.
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2 tablespoons Land O Lakes® Butter
1 cup hash brown potatoes
1 medium (1 cup) red bell pepper, chopped
1/2 pound ground pork
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon salt
4 large Land O Lakes® Eggs
1 tablespoon water
1 teaspoon Land O Lakes® Butter
1 cup loosely packed fresh spinach leaves
1 cup shredded Cheddar cheese
1/4 cup sliced green onion
4 (10-inch) flour tortillas, warmed
Salsa, if desired
Sour cream, if desired
Melt 2 tablespoons butter in 10-inch nonstick skillet until sizzling. Add potatoes and bell pepper; cook over medium heat 2-3 minutes. Add pork, chili powder, cumin, garlic powder, ground red pepper and salt; cook 3-5 minutes or until pork is no longer pink. Drain, if necessary. Remove from skillet.
Whisk eggs and water together in bowl until well mixed. Melt 1 teaspoon butter in skillet. Add egg mixture; cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, 2-3 minutes or until eggs are set.
Place 1/4 cup spinach leaves in center of each tortilla. Spoon 1/4 cup hash brown mixture over spinach. Layer with 1/4 cup cheese, 1/4 cup ground pork and 1/4 cup scrambled eggs. Top with 1 tablespoon green onion. Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling.
Serve with salsa and sour cream, if desired.
Think you’ve tried scrambled eggs every way you can? Think again. We’ve got ten new ways for you to serve versatile eggs, from burritos to Elegant Egg Toast with Butter Sauce.