Hearty, portable and delicious! This wonderful combination of succulent pot roast, eggs, hash browns, cheese and peppers is the perfect way to fuel your busy day.
|¾ lb||Charlie's Pride Pot Roast, chopped|
|1 Tbsp||Olive or vegetable oil|
|½ cup||Sliced red peppers, sautéed|
|1 cup||Prepared hash browns|
|4||Eggs, cooked scrambled|
|8 oz||Cheddar cheese, shredded|
Heat oil in skillet over medium-high heat. Add pot roast, stirring frequently to avoid burning, cooking until meat begins to crisp. Add peppers and hash browns, cook until warm; remove from heat. Layer tortillas with eggs and pot roast mixture, sprinkle with cheese and fold tightly. Toast on skillet until lightly browned and cheese has melted. Serve immediately.