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Monday, May 6, 2013

Make Ahead Breakfast Burritos

What’s Cooking
Story by Tracy Carpenter  
 Photo by Amanda Causey


Well, I can happily announce that spring is here and summer is actually on its way.  It seems some sunshine is finally upon us here at Lake Wedowee.

With the weather finally clearing families have begun enjoying baseball games, lake activities and trips to the park.  Don’t let the morning rush of gathering all the necessities for the day while heading out the door get in the way of making breakfast for your crew.
Here’s a portable breakfast recipe filled with sausage, fluffy eggs, peppers, cheese and salsa that can be made ahead of time and frozen.

Perfect for on the go breakfast or snacks.  So throw this recipe together and you’ll be out the door in no time.




Make Ahead Breakfast Burritos


1/2 LB sausage
1/4 cup diced bell peppers
1/4 cup diced red peppers
1/4 cup diced white onion
1 T olive oil
1 cup frozen hashbrowns
1 T taco seasoning
1/4 cup salsa
shredded cheddar cheese
6 eggs


Brown the sausage then drain on paper towels.  Meanwhile sauté peppers and onions in olive oil on medium to medium high heat.  After about a minute add the frozen potatoes and taco seasoning.  Stir well and continue to sauté until the veggies are soft and the potatoes are golden brown and cooked through.  Add the sausage and salsa to the veggies and potatoes and stir.  In a medium size bowl, beat the eggs until frothy then in a separate pan scramble them.  Add to the veggie and sausage mixture and stir well. Spoon 1/2 cup of mixture on a soft tortilla, top with cheese then fold the ends and roll it up.  Serve immediately or wrap in foil and a Ziploc bag and freeze.  Thaw in the refrigerator over night then come morning, pop in the microwave until warmed through.  I hope you will give this recipe a try it is truly fabulous.

 

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