They can be made with or without potatoes, and prior to making large batches with shredded potatoes, I just scrambled eggs with bulk sausage, chopped peppers and onions, but the basics are sausage, eggs and seasoning.
Since the freezer is my friend, I now set aside time to make a big batch, wrap in wax coated paper sheets and vacuum seal. For a quick breakfast, lunch or snack, take out and microwave for about a minute. This recipe makes a huge batch (24) but can be cut in half.
I keep dehydrated hash browns on hand for several recipes, as we don't eat a lot of potatoes. They're handy (just soak a few minutes in warm water, drain and use). Otherwise, you can boil potatoes, cube or dice and brown with the sausage to use for this recipe.Breakfast Burritos for the Freezer
1-1/2 cups rehydraded or frozen hash brown potatoes
1 lb. bulk sausage
2 green bell peppers, diced
1 medium onion diced
10 eggs
2 - 3 cups shredded cheese
24, 6-inch flour tortillas, kept warm to easily roll up
salt and pepper
1 cup of salsa (optional)
On medium heat, in large fry pan or chaffing dish, brown sausage and drain grease; add onions, green pepper and potatoes and cook until soft. In a bowl, beat eggs, seasoning (and salsa if using).
Pour over sausage mixture and cook until eggs start to set, and with a spatula turn and mix to keep scrambling eggs until cooked and all mixture is blended. This is one of those recipes you can adjust: more or less green pepper, onions or potatoes etc.Add and mix in cheese. Let cool slightly. Put 1/4 to 1/3 cup of filling in center of warm tortillia, fold and roll, setting aside seam side down. Let cool and wrap in foil, wax coated paper sheets or plastic wrap to prepare for freezer.
Estimated cost $12; .50 cents per serving or less.
No comments:
Post a Comment