Minutes Prep time: 40
Minutes Total time: 20
Servings: 8
Difficulty: easy
8 frozen hash brown patties
8 eggs
1/4 cup milk
8 ounces Velveeta®, cut into 1/2-inch cubes
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies
8 flour tortillas (10 inch)
8 slices bacon, cooked and cut into quarters
1 tablespoon canola oil
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 350 mg | 35% |
| Carbohydrate | 51 g | 17% |
| Cholesterol | 206 mg | 69% |
| Total Fat | 20 g | 30% |
| Iron | 4 mg | 21% |
| Calories | 468 kcal | 23% |
| Sodium | 1149 mg | 48% |
| Protein | 19 g | 38% |
| Saturated Fat | 8 g | 40% |
| Sugars | 6 g | 1% |
| Vitamin C | 7 mg | 11% |
Preheat oven to 400°F. Place a baking sheet in oven while preheating. Cook hash brown patties according to package directions.
Meanwhile, whisk eggs and milk until well blended; pour into nonstick skillet. Cook over medium-low heat 5 min. or until eggs are set, stirring occasionally. Remove from heat.
Microwave Velveeta® and tomatoes in microwave-safe bowl on HIGH 5 minutes or until queso is completely melted and mixture is well blended, stirring after 3 min.
Spoon queso onto centers of tortillas; top with hash browns, eggs and bacon. Fold over edge of each tortilla to completely enclose ingredients in center, pleating edge of tortilla as necessary. Brush oil evenly onto both sides of tortilla wraps.
Remove baking sheet from oven. Place breakfast wraps, seam sides down, on hot baking sheet. Bake 20 minutes or until wraps are crisp and golden brown, turning after 10 minutes.
Crunchy Breakfast Queso Wraps
