Breads & Breakfast
Breakfast Burritos
from the 30 Day Gourmet Message Boards
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Makes:
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12 |
24 |
36 |
48 |
60 |
72 |
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Ingredients: |
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Eggs |
12 |
24 |
36 |
48 |
60 |
72 |
|
Water |
3/4
C. |
1
1/2 C. |
2
1/4 C. |
3
C. |
3
3/4 C. |
4
1/2 C. |
|
Salsa |
2
C. |
4
C. |
6
C. |
8
C. |
10
C. |
12
C. |
|
Mexican
cheese; shredded |
2
C. |
4
C. |
6
C. |
8
C. |
10
C. |
12
C. |
|
Sausage |
1
lb. |
2
lb. |
3
lb. |
4
lb. |
5
lb. |
6
lb. |
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Flour
tortillas, fajita sized |
12 |
24 |
36 |
48 |
60 |
72 |
|
Optional:
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Hash
browns |
2
C. |
4
C. |
6
C. |
8
C. |
10
C. |
12
C. |
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Mushrooms |
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Peppers |
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Assembly
Directions:
In skillet, scramble eggs with water. While eggs are cooling, cook sausage in another pan. Cool and crumble.
Pour
eggs and sausage into large bowl.
Add salsa, cheese and your choice of hash
browns and sauteed mushrooms and/or peppers.
Fill each tortilla with about 1/3 C. of
mixture and roll up.
Freezing
and Cooking Directions:
To freeze, place the rolled up burritos on a cookie sheet (seam side down). Freeze until firm.
Package
individually in small freezer bags or together in
larger bag. Individual
burritos may be wrapped in plastic wrap for a quick
microwave warm up.
Comments:
Suggestions
from other cooks on the message boards were:
Thaw
in refrigerator overnight.
Use
George Foreman grill for crispy outside and hot
inside.
O’Brien
hash browns with onions and peppers are
delicious in this recipe.
For
kids, package each tortilla in a snack size bag
and put several snack bags into a quart size
bag.
Heat in toaster oven for a crispy top.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.