#5 Mine-n-Kims Egg Burrito takes its rightful place in history!

It is worthy of noting that my love of The Egg Burrito came from my first love--The Naugles Egg Burrito at 12 midnight on the weekends when we were in High School. The fluffy egg was covered in that abundant, gooey shredded cheese and the sauce-It is the sauce that makes that burrito sooo memorable. So, the love of Egg Burritos was born.
It is a fact, that when us girls from High School get together, we ALL still remember our infatuation for this fabulous burrito!


Sometime around 1978, Naugles sold out to Del Taco and the Naugles Egg Burrito was never the same. However, the memory of it is forever.
The Juicy homemade Egg Burrito recipe that follows, was honed and perfected by myself and Kim Higgins, who was my roommate for 3 years, right out of High School.  Now, because Kim did not cook, or eat much for that matter (except canned tuna and the occasional homemade egg burrito,) I made it my duty-to be our cook. That may be my earliest memory of cooking for others.
 
Juicy is the key word and The juiciness of the stuffing is the goal! Getting that part just right, takes a little patience and 6 main ingredients.

Mine-n-Kims Egg Burrito
2 cups Ore-Ida O'Brian potatoes (the little cubed up ones)
Fry then in hot oil until they are crispy on the outside, still tender on the inside. Salt and pepper them. Drain on a towel.
Fry 4 strips of bacon til crisp but not overcooked. Crumple the bacon up.
You must use La Victoria Salsa Ranchera next. Measure 1 full cup. We used the "mild" type.
Next shred 2 cups sharp cheddar. Yes two cups!
Crack two eggs in the pan the potatoes came out of. Scramble them up and turn on the flame to medium--not high! Just when the eggs start to cook, add back in the potatoes. Fold them in. Sprinkle in the bacon, then dump in the Salsa. Fold and cook slowly. Just before the egg is set, add in the 2 cups of cheese and fold in thoroughly. Do not let this "stuffing" get dry. The egg should be set, but still shiny and juicy.
Your tortillas need to be fresh and NOT refrigerated.
Take 2 out of the package and heat them on another pan til they are just warm, and then spread each with butter-yes, real butter!
Take tortillas off the pan and put them on plates. Now scoop half the egg mixture onto each of the tortillas. OMG it is so freaking delicious. There is no other egg burrito like it! ok, ok go on...
After you've scooped  the mixture onto the tortillas, you then top each one with 1/2 of a ripe avocado.
The avocado must be perfectly ripe and flavorful.
Fold up this bad boy! Get a napkin and a plate cuz its going to drip! If it doesn't, you didn't do it right!

Unbelievable! I make this Egg Burrito still today, 32 years later, for my kids. They've grown to understand the history of this great tradition.