Ingredients:
1 lb. Pork Sausage (I use Jimmy Dean)
1 Pkg. Hash browns (I use Simply Potatoes)
8 to 12 Large eggs
1/4 cup milk
1 pkg. shredded cheese (I use cheddar today, but I have used a Mexican blend)
salt and pepper to taste
1 to 2 pkg. flour tortillas (I used the soft taco size tortillas)
That's it.
All the ingredients (except the milk.)
Let's go through the steps.
1. Brown sausage - drain on a paper towel.
Cook hash browns in the same pan.
(I use a non-stick electric frying pan)
While the hash browns are cooking -
In a large mixing bowl, whisk eggs, milk, salt and pepper.
Add browned sausage back to the pan with the cooked hash browns.
Silly me, I forgot to take pictures of the next step - but it isn't hard.
Add the eggs to the sausage mixture and cook until the eggs are done, stirring gently.
After eggs are done - lay a tortilla on counter. Place egg mixture on tortilla. Top with cheese. Roll into a burrito.
Depending on how many eggs you use and how large you make each burrito, will determine how many burritos you will end up with. On the day I fixed these I used ten eggs and made twenty-two burritos.
Wrap the burritos in plastic wrap.
Then place the wrapped burritos in freezer zip-lock bags.
I put four burritos in a small zip-lock bag and then place several of the smaller bags into a larger zip-lock bag.
Place in freezer.
When you are ready to eat - take the number of burritos you want out of the freezer (we usually only do two at a time) - unwrap (yes, I am making a big deal about this - if you have wrapped the burritos in plastic wrap you MUST unwrap them!) - place in a paper towel and warm ONE of the burritos for 45 seconds - take out - warm the second ONE for 45 seconds. Then put the first one back in the microwave for another 30 seconds. Repeat for second burrito.
I know this method of warming sounds strange, but we have found to be able to heat the burrito all the way through, this is the best way.
Serve with salsa, sour cream, or plain. Your choice.
No comments:
Post a Comment