GOOEY HOT COCOA MARSHMALLOW COOKIESCOOKIES:½ c. butter1 ½ c. semisweet chocolate chips1 ½ c. flour¼…
Perfect On-the-Geaux Freezer Breakfast Burritos
PERFECT ON-THE-GEAUX FREEZER BREAKFAST BURRITOS
2 large baking potatoes, peeled and chopped into small chunks
2 t. vegetable oil, divided
1 lb. breakfast sausage (chicken, turkey, etc.)
1 bell pepper, chopped
1 tomato, chopped
1 small white onion, chopped
12 eggs
½ c. milk
Kosher salt/black pepper
8 oz. shredded sharp cheddar cheese
8 oz. shredded Mexican blend cheese
20 flour tortillas, warmed
- Bring small saucepan of salted water to a boil.
- Add potatoes and cook until just tender, about 5-7 minutes. Drain.
- Heat 1 t. oil in heavy skillet over medium heat.
- Add sausage, pepper and onion, cook, breaking meat up into small pieces, until just cooked through.
- Add potato and cook over medium heat until flavors are combined. Remove from heat.
- In bowl, whisk eggs with milk, salt and pepper.
- Add remaining oil to large nonstick skillet over medium heat.
- Add egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat, do not overcook.
- Mix the two cheeses.
- Top each Tortilla with sausage mixture, eggs and sprinkle with cheese and tomatoes.
- Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up.
- Wrap burrito tightly in foil and lay in single layer on baking sheet and place in freezer. They freeze faster and more uniformly this way.
- Store frozen burritos in gallon-sized ziplock bags.
- To reheat, wrap burrito in paper towel and place in microwave safe plate, for 1-2 minutes or heat in 350 oven for 12-15 minutes.