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Mercy- Breakfast Burritos- March 6, 2012

Heather Richards, a registered dietitian from Mercy, has a simple burrito recipe that can be prepared ahead of time and frozen.
BREAKFAST BURRITOS

12 EGGS, BEATEN
1 LB. BULK SAUSAGE, COOKED
1/2 CUP CHUNKY SALSA
2 CUPS CHEDDAR CHEESE
24 FLOUR OR WHOLE WHEAT TORTILLAS

OPTIONAL INGREDIENTS:
(YOU CAN USE ANY NUMBER OF THESE INGREDIENTS.  WE ALSO FOUND THE
BURRITOS TO BE TASTY WITH MUSHROOMS.)

1 GREEN PEPPER, FINELY DICED
6 POTATOES, SHREDDED AND FRIED UNTIL COOKED THROUGH
6 HASH BROWNS
JALAPENOS, SLICES
1 (4 OUNCE) CAN CHOPPED GREEN CHILIES
1 OR 2 GARLIC CLOVES, FINELY DICED
1 ONION, FINELY DICED
1 TOMATO, PEELED AND CHOPPED
2 GREEN ONIONS, SLICED WITH TOPS

1) SCRAMBLE EGGS IN LARGE SKILLET UNTIL DONE; STIR IN COOKED SAUSAGE AND SALSA.

2) WARM TORTILLAS IN MICROWAVE 20-30 SECONDS OR UNTIL WARM AND FLEXIBLE.

3) PLACE 1/2 CUP EGG MIXTURE INTO TORTILLA; ROLL BURRITO-STYLE.

4) FREEZE BURRITOS IN SINGLE LAYER ON LIGHTLY GREASED COOKIE SHEET.

5) WHEN FULLY FROZEN, WRAP BURRITOS INDIVIDUALLY; PLACE WRAPPED BURRITOS IN LARGE ZIP-TOP FREEZER BAGS; FREEZE.

6) TO SERVE: UNWRAP BURRITOS FROM FOIL OR PLASTIC WRAP THAT YOU USED FOR FREEZING

7) WRAP IN A PAPER TOWEL.

8) COOK IN MICROWAVE UNTIL HEATED THROUGH.

9) OR THAW BURRITOS, WRAP THEM IN FOIL AND BAKE AT 350 DEGREES FOR TEN MINUTES.
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