20170827

Made around 36 egg and sausage breakfast burritos.

Browned two pounds of sausage. sauteed two small onions, one red pepper, one green pepper with minimal salt and olive oil. Scrambled around 14 eggs, even used egg beater to do so since it was so many eggs! I made sure to cook/taste test the eggs before I cooked them all.

The folded together and put into fridge/freezer. Since it’s eggs, they don’t freeze particularly well – the eggs get a little foamy. But they are still worthy freezer food.

I need to learn how to properly fold a burrito:

skew filling towards you, tuck both left and right outsides, fold and roll in, away from you.

Also, here’s a resource that offers some good ideas to improve the burrito:

http://www.mrbreakfast.com/superdisplay.asp?recipeid=464

This recipe was submitted way, way back in 2002. Since then, I’ve improved it and turned it into a sort of tutorial on very basic but very, very delicious breakfast burritos. For the burritos pictured here, I used a combination of Cheddar and smoked mozzarella cheese. I also added 3 smashed tater tots to each burrito. (This recipe was last tested and photographed in February 2015.)

How to Make Basic Sausage Breakfast Burritos

Cook and crumble the sausage over medium heat until no longer pink – about 10 minutes. Transfer to stacked paper towels to remove excess grease.

Beat the eggs and milk together. Cook and scramble over medium heat until egg is almost completely set. Stir in the crumbled sausage and cook 1 minute longer.

For each burrito, place equal portions of egg and sausage in the center of the tortillas. Sprinkle with shredded cheese. Fold in the sides and roll forward from the bottom to form the burritos.

Serve with salsa or picante sauce.

Makes 4 large servings of 2 burritos per person.

 

-Isaac