Freezer Burritos<\/p>\n
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Laurel Special<\/p>\n
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4 Flour Tortillas<\/p>\n
1 \u00c2\u00bd C. Scrambled Eggs<\/p>\n
24 Tater Tots, cooked<\/p>\n
1 C. Cheese<\/p>\n
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Classic Breakfast Burrito<\/p>\n
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4 Sausage Patties cooked or 6 pieces bacon, cooked and diced<\/p>\n
4 flour tortillas burrito size<\/p>\n
1 C. cheese<\/p>\n
1 C. scrambled eggs already cooked<\/p>\n
1 C. black beans drained and rinsed<\/p>\n
24 Tater tots cooked<\/p>\n
<\/p>\n
Cowboy Breakfast Burrito<\/p>\n
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4 Sausage Patties<\/p>\n
4 Wheat tortillas burrito size<\/p>\n
1 C. scrambled eggs already cooked<\/p>\n
1\/4 C. black beans<\/p>\n
1\/4 C. sweet kernel corn<\/p>\n
1\/4 C. Pepper Mixture (cooked diced onions and peppers)<\/p>\n
1\/4 C. Bacon<\/p>\n
1\/2 C. cheese<\/p>\n
24 Tater tots cooked<\/p>\n
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Extra Veggie Breakfast Burrito<\/p>\n
<\/p>\n
4 Sausage Patties<\/p>\n
4 Spinach tortillas burrito size<\/p>\n
1\/2 C. scrambled eggs already cooked<\/p>\n
1\/4 C. black beans<\/p>\n
1\/4 C. sun-dried tomatoes<\/p>\n
1\/4 C. Pepper Mixture (cooked diced onions and peppers)<\/p>\n
1\/4 C. spinach chopped<\/p>\n
1\/4 C. red bell pepper chopped<\/p>\n
1\/4 C. cheese<\/p>\n
24 Tater Tots cooked<\/p>\n
<\/p>\n
<\/p>\n
The Denver<\/p>\n
<\/p>\n
6 Eggs<\/p>\n
1 C. diced Smoked Ham<\/p>\n
\u00c2\u00bd C. diced Onion<\/p>\n
\u00c2\u00bc C. diced Green Bells Pepper<\/p>\n
4 Tortillas<\/p>\n
1 C. Cheddar Cheese<\/p>\n
Pinch Cayenne<\/p>\n
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Beat Eggs until Just combined; do not overbeat.\u00c2\u00a0 Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.\u00c2\u00a0 Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Continue to scramble until cooked to desired consistency.\u00c2\u00a0 Divide egg filling among tortillas.\u00c2\u00a0 Sprinkle with cheese and a bit of cayenne.<\/p>\n
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Black Bean Mexicali<\/p>\n
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4 Tortillas<\/p>\n
1 C. Scrambled Eggs<\/p>\n
1 C. crumbled Cojita Cheese<\/p>\n
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Make hash with:<\/p>\n
Frozen diced Hash Browns<\/p>\n
Red Pepper<\/p>\n
Onions<\/p>\n
Black Beans<\/p>\n
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Add-ons:<\/p>\n
Diced Green Chiles<\/p>\n
Cumin<\/p>\n
Garlic<\/p>\n
Salsa<\/p>\n
Cilantro<\/p>\n
Corn<\/p>\n
Tomatoes<\/p>\n
Sun-dried tomatoes<\/p>\n
Mushrooms<\/p>\n
Chives<\/p>\n
Extra cheese, or different kinds of cheese.<\/p>\n
Root veggies (roasted is best)<\/p>\n
Artichoke hearts<\/p>\n
Avocado<\/p>\n
<\/p>\n
Serve with:<\/p>\n
Salsa<\/p>\n
Guacamole<\/p>\n
Sour Cream<\/p>\n
Salsa Verde<\/p>\n
<\/p>\n
Assemble:\u00c2\u00a0 lay tortilla on foil.\u00c2\u00a0 Top with ingredients.\u00c2\u00a0 Fold into a burrito.\u00c2\u00a0 Wrap tightly with foil.<\/p>\n
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Freeze: To freeze, once burritos are wrapped and labeled, put in a freezer bag, and label with name and date. Freeze.<\/p>\n
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To Cook: From frozen, preheat oven to 350 degrees, and baked in foil for 25-30 minutes.<\/p>\n
Fresh, preheat oven to 350 degrees and bake for 12-15 minutes until heated through.<\/p>\n","protected":false},"excerpt":{"rendered":"
Freezer Burritos Laurel Special 4 Flour Tortillas 1 \u00c2\u00bd C. Scrambled Eggs 24 Tater Tots, cooked 1 C. Cheese Classic Breakfast Burrito 4 Sausage Patties cooked or 6 pieces bacon, cooked and diced 4 flour tortillas burrito size 1 C. cheese 1 C. scrambled eggs already cooked 1 C. black beans drained and rinsed 24 Tater tots cooked Cowboy Breakfast Burrito 4 Sausage Patties 4 Wheat tortillas burrito size 1 C. scrambled eggs already…<\/p>\n