Serves: 6
Total Calories: 370
1. Cook bacon in large skillet. Remove from skillet and crumble.
2. Drain grease from skillet, leaving a small amount to cook potatoes and eggs in.
3. Add potatoes to half of skillet.
4. Beat together eggs, salt and pepper and pour into remaining half of skillet.
5. Cook potatoes and eggs, stirring occasionally, until eggs are done.
6. Assemble chimichangas by spooning potatoes and eggs in center of each tortilla. Sprinkle bacon and cheese over the eggs. Tuck in each end and roll tightly.
7. Heat canola oil in large skillet over medium-high heat until a drop of water sizzles when added. Carefully place tortillas in pan and cook for 2 to 3 minutes until browned. Turn and cook on other side.
8. Serve with salsa.
This Breakfast Chimichangas recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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