For each burrito:

1 large-size (10-inch) flour tortilla
1/4 cup cooked hash browned potatoes
scrambled eggs - 1 egg for every two burritos
1/4 cup shredded cheese (Monterey Jack or Colby)
1/4 cup carne adovada (pork marinated in Jay's Red Chile Sauce)
Extra red chile sauce
Extra shredded cheese to top burritos

Turn oven on to "Warm" and put individual serving plates in the oven.  Prepare hash brown potatoes according to your favorite recipe or use prepared (I like to buy the fresh shredded potatoes and fry in butter according to package directions).

Heat carne adovada and also heat extra red chile sauce.  When everything else is ready, scramble the eggs and cook to soft consistency. 

To assemble:
Heat flour tortilla slightly, either in microwave for about ten seconds, or by holding carefully over flame of gas burner for a few seconds.  Fill tortilla with carne adovada, hash browned potatoes, scrambled eggs and cheese.  Roll up and put on warm plate in oven.  Top with more shredded cheese and extra red chile sauce.  Continue preparing additional burritos, keeping them warm in the oven.  If you're making a lot of them, be careful not to let the oven get too hot and dry the burritos out.

(This recipe was inspired by the fantastic Breakfast Burritos served at Golden Pride restaurant in Albuquerque, New Mexico.