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Tuesday, November 26, 2013

Jennifer's Breakfast Burritos

Breakfast Burritos Makes 20 Burritos
1 dozen eggs, lightly beaten 3 pounds yellow-flesh potatoes, boiled and cut into bite size pieces 1 cup sour cream 1 teaspoon salt 1 teaspoon black pepper 20 ten-inch flour tortillas 1 pound deli ham, cut into bite size pieces 2 cups shredded cheddar cheese (about 8 ounces) Aluminum foil 4 one-gallon freezer bags
1. Scramble the eggs in a large greased skillet over medium heat until just set. 2. Combine potato, scrambled eggs, sour cream, salt, and pepper in a large bowl. {I also mix in the ham and cheese so that it is just one less step when filling the tortillas} 3. Lay all the tortillas out on a work surface. Divide the potato/egg mixture evenly among the tortillas (about half a cup each). Divide the ham and cheese evenly over the egg mixture. 4. Wrap each tortilla burrito-style and then wrap each individually in foil. Divide evenly among freezer bags. Seal and freeze.
TO COOK Thaw the burritos in the refrigerator or reheat them straight form the freezer. (I put them in the refrigerator the night before then make the in the morning or we have breakfast for dinner some nights so I'll take them out in the morning and make them that night.)
MICROWAVE Remove foil, defrost, and reheat.
OVEN Frozen: Bake in foil at 375 F for 45-50 mins. Thawed: Bake in foil at 300 F for 45-50 mins.

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