\u00c2\u00a0<\/p>\n
1 C. Onion Finely chopped<\/span><\/p>\n 1 C. Egg Beaters Egg Product <\/span><\/p>\n 1 Tsp. Ground black pepper <\/span><\/p>\n 1 T. Fresh basil leaves Finely chopped<\/span><\/p>\n 1 PAM Original Non-Stick Cooking Spray <\/span><\/p>\n 1 C. Southern Style Hash Browns <\/span><\/p>\n 1 Tomato, large Finely chopped<\/span><\/p>\n 4 Tortillas, flour warmed<\/span><\/p>\n 1 C. Reduced Fat Cheddar Cheese shredded <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently. Add Egg Beaters and pepper; mix well. Cook 3 minutes, or until Egg Beaters are slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally. Combine tomato and basil; set aside. Spoon Egg Beaters mixture evenly down centers of tortillas; top evenly with cheese and the tomato mixture. Fold in opposite sides of each tortilla; roll up burrito-style.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 C. Onion Finely chopped 1 C. Egg Beaters Egg Product 1 Tsp. Ground black pepper 1 T. Fresh basil leaves Finely chopped 1 PAM Original Non-Stick Cooking Spray 1 C. Southern Style Hash Browns 1 Tomato, large Finely chopped 4 Tortillas, flour warmed 1 C. Reduced Fat Cheddar Cheese shredded \u00c2\u00a0 Spray medium nonstick skillet with cooking spray; heat over medium heat. Add hash browns and onion; cook 9 minutes, or until potatoes are golden brown, stirring frequently….<\/p>\n