I started making breakfast burritos in batches and freezing them. These make for easy weekday breakfasts!
GF* - To make gluten free, use corn tortillas.
Ingredients:
12 eggs
6 strips of bacon, cooked and crumbled
1 tablespoon olive oil
1 package sausage (cut into bite size pieces)
5 large red potatoes, cut into bite-size pieces
salt and pepper
1 can black beans
2 cloves garlic, minced
1 cup salsa
1 wedge Sartori Salsa Asiago, grated
12 tortillas
Preparation:
1. Boil water in a pot and boil potatoes until soft. Drain and set aside.
2. Heat oil in a large skillet over medium heat. Cook sausage for 2-3 minutes.
3. Add eggs and scramble. Add salt and pepper.
4. When eggs start to solidify, add garlic, bacon, and beans. Cook 4-5 minutes.
5. Add salsa and mix until heated. Gently stir in potatoes.
6. Evenly distribute filling amongst tortillas. Top with cheese. Roll up. Let burritos cool to room temperature.
7. Wrap with plastic wrap and freeze. To reheat, microwave for 2-3 minutes.
GF* - To make gluten free, use corn tortillas.
Ingredients:
12 eggs
6 strips of bacon, cooked and crumbled
1 tablespoon olive oil
1 package sausage (cut into bite size pieces)
5 large red potatoes, cut into bite-size pieces
salt and pepper
1 can black beans
2 cloves garlic, minced
1 cup salsa
1 wedge Sartori Salsa Asiago, grated
12 tortillas
Preparation:
1. Boil water in a pot and boil potatoes until soft. Drain and set aside.
2. Heat oil in a large skillet over medium heat. Cook sausage for 2-3 minutes.
3. Add eggs and scramble. Add salt and pepper.
4. When eggs start to solidify, add garlic, bacon, and beans. Cook 4-5 minutes.
5. Add salsa and mix until heated. Gently stir in potatoes.
6. Evenly distribute filling amongst tortillas. Top with cheese. Roll up. Let burritos cool to room temperature.
7. Wrap with plastic wrap and freeze. To reheat, microwave for 2-3 minutes.