| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipes | Make Money | Home |
Breakfast
Burritos
| 8 - 7-inch flour tortillas
3/4 lb. (or a 12 oz. pkg.) seasoned pork sausage ½ c. thinly sliced-green onions 8 eggs 2 c. sour cream, mixed with 1 bottle red or green taco sauce 1½ c. shredded sharp cheddar cheese large ripe avocado, peeled, pitted and sliced 1 cup tomatoes, cored seeded and chopped 1 c. sliced ripe olives, drained Stack tortillas and wrap in foil.
Place in 350° oven until warm, about 15 minutes. Crumble sausage into
large frying pan over medium heat; add onions and cook, stirring, until
meat is browned. Drain off excess fat. Beat eggs to blend,
then pour into pan and cook lifting up portions to allow uncooked egg to
flow underneath until done to your liking. Remove from heat.
To assemble each burrito, spread 2 T of the sour cream mixture on a warm
tortilla, then spoon 1/4 c. of the egg mixture into the center of the tortilla.
Fold one end of tie tortilla over onto the filling, then fold in the two
opposite sides onto the filling; roll to enclose filling. Place sealed
side down in a greased 9 x 13-inch baking pan. When all burritos
are assembled, spread remaining sour cream mixture evenly over the top,
sprinkle with cheese. Bake in 350° oven until cheese is melted
and burritos are hot through, about 10 minutes. Garnish with remaining
ingredients. Serve hot. Makes 8 servings
|
| Cooking | Gardening | Quilting | Homebrewing | Wine | Recipe Archive | Make Money | Home |