To assemble: Warm the tortillas by heating in a sauté pan over medium-low heat, or place into a storage bag with a damp paper towel and microwave for 20-30 seconds.
In each tortilla place ½ cup steak and top with ½ cup scrambled eggs, ¼ cup hashbrowns, 2 tbsp. cheese, and 1 tbsp. salsa. Roll like a burrito, leaving one end open. Repeat for remaining tortillas. Serve.
