Heat 2 tablespoons Challenge Spreadable Butter in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and cook until crispy and brown, 8-10 minutes. Flip and cook another 8-10 minutes. Transfer to a bowl.
Melt another tablespoon of butter in pan; add onion and bell pepper and season with salt and pepper. Cook until softened. Add spinach and cook until just wilted. Transfer to another bowl.
Melt remaining tablespoon of butter in pan. Add eggs, season with salt and pepper; cook and stir until set. Remove from heat.
To assemble burritos, lay out a large tortilla. Layer ¼ of the potatoes, eggs, vegetables and bacon in the center of each tortilla. Top with a spoonful of pico de gallo. Roll up the burrito, tucking in the sides as you go. Repeat with remaining 3 tortillas. Serve warm.
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