*Potato and Egg Burritos
(Freezer-Friendly Recipe)
4 medium potatoes, cut into small cubes.
1/2 C. chopped onion
minced garlic, to taste
4 to 6 eggs
Cheddar cheese, cut into strips
flour tortillas
cooked bacon, ham, or sausage -- optional
In a skillet, sauté the potatoes, onion, and minced garlic in oil until the potatoes are lightly browned and cooked through.
Crack the eggs over the top, then scramble them in. When the eggs are at the desired level of done, spoon the filling into flour tortillas.
Top each one with a strip of Cheddar cheese.
If desired, add a generous pinch of cooked bacon, ham, or sausage on each burrito.
Roll up each burrito, and lightly brown in oil.
Cool, then freeze.
(Carol's note: I freeze them on waxed paper, and after they're frozen - I put them in a large, freezer-safe zipper-close bag.)
Freeze for up to 4 weeks.
Thaw before heating to serve. To heat, microwave for 1 to 2 minutes.
(Note: The length will depend on the microwave's wattage.)
Source : The Nacogdoches Daily Sentinel
(Freezer-Friendly Recipe)
4 medium potatoes, cut into small cubes.
1/2 C. chopped onion
minced garlic, to taste
4 to 6 eggs
Cheddar cheese, cut into strips
flour tortillas
cooked bacon, ham, or sausage -- optional
In a skillet, sauté the potatoes, onion, and minced garlic in oil until the potatoes are lightly browned and cooked through.
Crack the eggs over the top, then scramble them in. When the eggs are at the desired level of done, spoon the filling into flour tortillas.
Top each one with a strip of Cheddar cheese.
If desired, add a generous pinch of cooked bacon, ham, or sausage on each burrito.
Roll up each burrito, and lightly brown in oil.
Cool, then freeze.
(Carol's note: I freeze them on waxed paper, and after they're frozen - I put them in a large, freezer-safe zipper-close bag.)
Freeze for up to 4 weeks.
Thaw before heating to serve. To heat, microwave for 1 to 2 minutes.
(Note: The length will depend on the microwave's wattage.)
Source : The Nacogdoches Daily Sentinel
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