The November 2001 Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

November 2001

Breakfast Burritos

from the 30 Day Gourmet Message Boards

Click here to go to a Printer Friendly Page

Makes:	12	24	36	48	60	72
Ingredients:
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.
Flour tortillas, fajita sized	12	24	36	48	60	72
Optional:
Hash browns	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Mushrooms
Peppers

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.

<<<<<<< Go to the November Newsletter

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

This site developed and maintained by Nexis Technical Services, Inc.

This page was last updated on Monday, August 04, 2008.