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For 24 breakfast burritos made on 8" crepes or tortillas. Remember the tortillas need a few seconds of warming to roll easily, frying pan or wrapped in a damp paper towel in the microwave.
Basic OAMC Breakfast Burritos

Filling
Potatoes- 2 pounds cubed red potatoes, seasoned and oven-baked 30 minutes and cooled; OR 32 ounces frozen hash browns.
NOTE: You can sub any cooked grain here, 4-5 cups. Using a low glycemic, higher protein grain like quinoa or buckwheat improves nutritional value. Or you can omit the starch entirely.
Meats- 2-3 pounds: cubed ham; sausage or chorizo, cooked and crumbled; bacon, cooked and chopped; for vegetarian option, you can use TVP or frozen, crumbled and sauteed tofu
Eggs- 18, scrambled with 1/2 cup milk or liquid
Vegetables- chopped onion, sauteed; bell pepper, sauteed; diced tomatoes drained, or other chopped veg, 3 cups
Mexi style seasoning: 3-14 ounces drained diced green chilis, or up to 1 cup thick salsa.
Cheese-6 cups (24 ounces) cheddar cheese or Mexican cheese blend, shredded

Gently mix cooked eggs, potatoes, veggies if used. Stir in green chilis if used.
Warm about 5 tortillas at a time, if you do more, they will dry out.
Sprinkle 1/4 cup cheddar cheese down the middle, place a couple of big spoonfuls of the potato-egg-sausage mixture on top of cheese. Salsa goes on here, if used.
Fold burrito, folding the short ends in first and wrapping the long ends around. Roll tightly. Place seam side down on baking sheet lined with wax paper or parchment paper that fits in your freezer.
Flash freeze 1 hour. Then wrap individually in foil or plastic wrap, and pack into zipper type freezer bag.
Will hold 4-6 weeks in freezer.

To cook:
Unwrap burritos from foil or plastic wrap, wrap in a paper towel. Cook in microwave on 50-75% heat until heated through (about 3 minutes).
Or thaw burritos overnight(remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes in a preheated oven.