INGREDIENTS:
12 eggs
1 lb of crumble sausage
1/2 cup milk
1 teaspoon Tony Chachere's
1/2 teaspoon cracked black pepper
1 cup finely chopped BELL PEPPER (optional)
16 oz of cheese (I used the mexican blend)
9-12 soft taco tortillas (depending on how big your tortillas is---there is different sizes that area available)
1 stick butter ( can substitute with olive oil or coconut oil)
DIRECTION:
In a large skillet add 1/2 stick butter and the chopped bell pepper ...cook until soft. This step can be omitted if you don't add any bell pepper. Once its cooked.... Set aside.
In a large bowl whisk the 12 eggs and the 1/2 cup milk with the Tony Chachere's and pepper. In a large nonstick skillet add 1/2 stick butter over medium heat. Once the butter melt add in the whisk eggs mixture. Once the egg is cook...take out and set aside.
** Brown the sausage according to package---I used Jimmy Dean brand. I also crumble the sausage into little pieces.
TORTILLAS:
I microwave each tortillas for about 15 second each.
**** On a large plate I lay each heated tortillas then I build my burrito...I would lay the cheese then the eggs and then some bell pepper and sausage. Fold the tortilla tightly over once then FOLD the 2 sides in then roll up the burritos. MAKE sure to ROLL it as TIGHT as you can. I make sure to lay the seams side DOWN.
FREEZING INSTRUCTIONS:
I roll each breakfast burritos in parchment paper so when I am ready to microwave...I just pop the whole wrap burritos into the microwave.
Once I wrap each burrito into a piece of parchment paper...I place about 6 wrap burritos into a freezer ziploc bag and in PERMANENT BLACK marker I would write the COOKING INSTRUCTION on the outside.
MICROWAVE for 1 minutes or BAKE at 350 for 20 minutes. That is the reason why I used PARCHMENT paper so that I can microwave or bake them up ;)
Hope this little tip can help make your morning less stress ;)
ENJOY!!!!
