<div><p></p><p></p><p>Busy mornings? Not enough time to sit down for breakfast or children being too fussy? This simple and delicious morning wrap with a Mexican flair will have you and your kids ready for the day.</p><p>Crisp potatoes covered in gooey cheese and of course what's breakfast without eggs! A hint of Mexican spices will put that extra zip you won't forget. Customize your burrito to suit your taste buds! </p><div><hr style="border-bottom: solid 3px #89c35c ;"><h2 style="text-align:center">Ingredients:</h2><hr style="border-bottom: solid 3px #89c35c ;"></div><ul><li>3 tablespoons butter</li><li>1 ½ cups refrigerated shredded hash brown potatoes</li><li>2 cloves garlic, minced</li><li>¼ teaspoon ground cumin</li><li>¾ cup diced cooked chicken</li><li>6 eggs</li><li>â…“ cup milk</li><li>¼ teaspoon salt</li><li>â…› teaspoon ground black pepper</li><li>8 10 inches flour tortillas</li><li>14 ounce can diced green chile peppers, drained</li><li>½ cup red and green salsa</li><li>1 ¼ cups shredded Colby and Monterey Jack cheese</li></ul><p></p><p><!-- [invalid-shortcode] --></p><div><hr style="border-bottom: solid 3px #89c35c ;"><h2 style="text-align:center">Directions:</h2><hr style="border-bottom: solid 3px #89c35c ;"></div><ol><li>In a large nonstick skillet heat 2 tablespoons of the butter over medium heat until melted. Stir in potatoes, garlic, and cumin. Spread in an even layer; press down lightly with a spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over; spread evenly and press down lightly. Cook for 6 to 8 minutes more or until golden brown and crisp. Stir in chicken. Remove from skillet; set aside.</li><li>In a medium bowl whisk together eggs, milk, salt, and black pepper. In the same skillet melt the remaining 1 tablespoon butter over medium heat until melted. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.</li><li>Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide potato mixture among tortillas, spooning it just below the center of each tortilla. Divide egg mixture, chile peppers, and salsa among tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom.</li></ol><div><div><div><amp-youtube height="9" width="16" layout="responsive" data-videoid="g3l0JZ-OSJs"></amp-youtube></div></div></div></div>