Bacon Hashbrown Breakfast Wraps
Freeze wraps for a later time. When ready to serve, place a wrap in the microwave and heat for 2 minutes.

1 Tbsp. olive oil
6 slices ham, chopped
2 cups frozen hash brown potatoes, thawed and drained
8 eggs
1/2 cup salsa
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
16 (6 inch) flour tortillas
1 cup shredded Cheddar cheese

In large skillet, brown ham and hash browns in olive oil for two to three minutes. In a large mixing bowl, combine eggs, salsa, salt and pepper; beat well until combined. Pour into skillet with ham and potatoes and cook over medium heat, stirring occasionally until eggs are set.

Spoon egg mixture into flour tortillas, sprinkle with cheese and roll up. Serve warm.

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