Breakfast Burritos

Directions

• Cilantro Lime Crema: In a food processor or blender, combine all the ingredients for the crema. Pulse until smooth and creamy. Transfer to the fridge to chill until ready to serve.
• Bacon: Preheat your oven to 400°F. Arrange the bacon strips on a baking tray lined with a rack. Bake for 15-20 minutes, or until slightly crispy and golden brown. Remove from the oven and set aside.
• Fajita Veggies: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the sliced onions and peppers, then season with salt and cumin. Sauté for 7-8 minutes or until tender and slightly caramelized. Remove from the skillet and set aside.
• Hashbrowns: Peel the potatoes, then grate them using a box grater. Rinse the grated potatoes thoroughly to remove excess starch, then pat them dry with paper towels to absorb as much moisture as possible. In a large skillet, heat a few tablespoons of oil over medium-high heat. Add the shredded potatoes and season with salt and pepper. Allow the potatoes to brown and crisp up, about 7-8 minutes per side. Flip them carefully and cook until golden and crispy.
• Scrambled Eggs: In a nonstick pan, melt 1 tablespoon of butter over medium-low heat. Once the butter is melted, pour in the whisked eggs. Stir constantly, gently folding the eggs until they're almost set. Season with salt and pepper just before they finish cooking, then remove from heat while they're still soft and creamy.
• Assemble: Warm your tortillas and fill them with a generous helping of hashbrowns, scrambled eggs, fajita veggies, crispy bacon, cheddar cheese, and sliced avocado. Roll them up, cut them in half, and serve them immediately with the cilantro lime crema.