Hot Honey Chipotle Breakfast Burritos

Tips

• If you have some extra time, try toasting your burritos to add a little crunch. First, wipe your skillet clean and melt 1 tablespoon butter in the clean skillet over medium heat. Then, place the burritos, seam side down, in the skillet, and cook until browned on both sides, about 1 minute per side.

Step 1

Stir together sour cream and Pace® Hot Honey Chipotle Sauce in a small bowl. Cover and refrigerate until ready to use. Whisk together eggs and 1/2 teaspoon of the black pepper in a medium bowl. Season with salt and set aside.

Step 2

Cook bacon in a large nonstick skillet over medium, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving 3 tablespoons of the drippings in skillet; discard remaining drippings. Add hash browns and cook over medium-high, stirring occasionally, until well browned and crisp on all sides, 8 to 10 minutes. Add onion, bell pepper, and 1 teaspoon pepper; cook, stirring occasionally, until softened, about 5 minutes. Season with salt. Transfer to a medium bowl and set aside; wipe skillet clean.

Step 3

Melt butter in clean skillet over medium until foaming. Add eggs and cook, stirring constantly with a rubber spatula, until eggs have formed curds but are still runny, 1 to 2 minutes. Stir in cheese and continue to cook, stirring constantly, until cheese is melted and eggs are fluffy, 1 to 2 minutes. Remove from heat.

Step 4

Lay tortillas flat on work surface. Spread sour cream mixture evenly over center of tortillas, leaving a 2-inch border. Divide avocado, potato mixture, eggs, bacon, and 1/2 cup of the Chunky Salsa evenly over sour cream mixture. Working one tortilla at a time, fold sides over filling, then fold bottom over filling, holding sides tightly over filling. Continue rolling to completely seal; repeat with remaining tortillas. Serve with remaining 1/2 cup Chunky Salsa.