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.
Serves:
4
Ingredients:
| 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 | Flour tortillas |
| 4 | Eggs, cooked scrambled |
| 8 oz | Cheddar cheese, shredded |
Directions:
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.