Bacon Eggs And Potatoes Breakfast Burritos

• 2 pounds Sliced Bacon
• 1 package Frozen O'Brien Potatoes (28 Oz.)
• 1 carton Large Eggs (18 Count)
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Salt And Pepper, to taste
• 4 cups Shredded Cheese
• 2 packages Burrito-sized Flour Tortillas (10 Count Packages)

1. Cook bacon in a frying pan over medium heat. Once done, remove the bacon from the skillet and set it on a paper towel lined plate. Put the bacon grease in a bowl. When bacon is cooled, chop it into small pieces.
2. Use 2 tablespoons of bacon grease to cook frozen potatoes. Heat the grease in the frying pan over medium-high heat. Add potatoes and cook for 15-20 minutes until soft. Remove potatoes from the pan when done.
3. Use 1 tablespoons of bacon grease to cook scrambled eggs. Crack all of the eggs into a large bowl and beat with a whisk or fork until blended. Heat the tablespoon of grease over medium heat, add eggs and scramble until cooked through. Season with garlic powder, salt and pepper while cooking.
4. Combine cooked eggs, bacon, potatoes in a very large bowl and stir until all combined. Top with cheese and give it another quick stir to combine.
5. Using a 4 tablespoon large ice cream scoop, scoop 2 scoopfuls of mixture onto a tortilla. Fold the tortilla into a burrito shape. Set the completed burritos aside and continue with the remaining filling and tortillas.
6. To store, roll into a paper towel, then roll in foil. Remove foil and microwave for 90 seconds to reheat.

bacon, potatoes, eggs, ubc, ubc, shredded cheese, flour tortillas

Taken from tastykitchen.com/recipes/breakfastbrunch/bacon-eggs-and-potatoes-breakfast-burritos/ (may not work)