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.
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