1 tbsp. olive oil
6 slices Canadian bacon, cut into small pieces
2 cups frozen hash brown potatoes, thawed, drained
8 eggs
1/2 cup salsa
16 (6") flour tortillas
1 cup shredded Pepper Jack cheese
In a large skillet, heat olive oil; brown bacon and hash-browns. In large mixing bowl, combine eggs and salsa; beat well until combined. Pour into skillet with bacon and potatoes, cook over medium heat, stirring occasionally, until eggs are set. Spoon egg mixture into flour tortillas, sprinkle with cheese, and roll up. Place roll-ups in freezer bags and freeze. When ready to serve, place burritos in microwave, cover with a paper towel, heat about 1 - 2 minutes on High power per burrito. May have to adjust time for microwave. Makes 16 servings.
6 slices Canadian bacon, cut into small pieces
2 cups frozen hash brown potatoes, thawed, drained
8 eggs
1/2 cup salsa
16 (6") flour tortillas
1 cup shredded Pepper Jack cheese
In a large skillet, heat olive oil; brown bacon and hash-browns. In large mixing bowl, combine eggs and salsa; beat well until combined. Pour into skillet with bacon and potatoes, cook over medium heat, stirring occasionally, until eggs are set. Spoon egg mixture into flour tortillas, sprinkle with cheese, and roll up. Place roll-ups in freezer bags and freeze. When ready to serve, place burritos in microwave, cover with a paper towel, heat about 1 - 2 minutes on High power per burrito. May have to adjust time for microwave. Makes 16 servings.
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