- 8 cuts bacon
- 1 (16-oz.) bundle solidified hash tans
- 8 huge eggs
- 1/3 c. milk
- 4 tbsp. spread
- Genuine salt
- Crisply ground dark pepper
- 4 huge flour tortillas
- 1/2 c. destroyed cheddar
- 1 ready avocado, cut
- Hot sauce, for serving
In a huge skillet over medium warmth, cook bacon, working in clusters if important, until fresh, around 8 minutes for each group. Channel on a paper towel-lined plate and pour off a large portion of the fat.
Cook hash tans as per bundle bearings in bacon fat and move to a plate.
In a medium bowl, whisk together eggs and milk. Crash skillet, place over medium warmth, and dissolve spread. At the point when margarine is simply beginning to froth, decrease warmth to medium-low and include beaten eggs. Utilizing an elastic spatula, mix each at times until delicate curds structure. Season with salt and pepper.
Amass burritos: In the focal point of every tortilla, layer hash tans, fried eggs, cheddar, two cuts of bacon, and cut avocado. Crease in the different sides and move up firmly. Present with hot sauce.