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INGREDIENTS (4 XL burritos)
16 oz southern style hash browns
½ large diced green pepper
½ large diced yellow onion
8 breakfast sausage links
4 sliced large diced bacon
8 beaten eggs
shredded cheese
sliced jalapenos
guacamole
pico de gallo
XL burrito sized tortillas
smoked paprika
salt & pepper

DIRECTIONS
1-add a thin layer of canola oil over medium-high heat and add southern style hash browns
2-add large diced green peppers and onions next to hashbrowns and add a splash of canola oil
3-give 4-6 slices of thick cut bacon a large chop and add to griddle with 6-8 breakfast sausage links
4-add salt & pepper and smoked paprika to the hashbrowns
5-when sausage links have mostly cooked begin chopping them up
6-when everything looks pretty well cooked, begin tossing it all together
7-add 8 beaten eggs to the griddle and keep separated from the hash brown mixture until the eggs have set up
8-once eggs are mostly cooked through, begin tossing it together with the rest of the hash brown mixture
9-remove mixture from heat and clean off your griddle before warming a XL tortilla
10-stuff and roll your burrito with the hash brown mixture along with pico de gallo, guacamole, salsa or and anything else you might want to include
11-place 4-6 slices of fresh jalapeno and a handful of cheese directly on your hot griddle
12-firmly press the rolled burrito over the shredded cheese and after the cheese has set, roll the burrito over to wrap the cheese all the way around the burrito

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