I thought for my first entry, I would start with a breakfast recipe. These ingredients can always be altered to suit your taste and/or dietary restrictions. For the gluten-free folk, this filling makes a delicious mini-casserole. Layer it between corn tortillas in individual, microwave safe storage containers. For the vegetarian crew, substitute TVP for the bacon. Vegans- sorry, you are kinda out of luck on this one, but don't worry, I have plenty more in store. You'll notice the bold lettering below, it is important. Please, don't over cook your eggs! I know it makes you nervous, but trust me, they will finish cooking as they sit and they won't be slimy, I promise.
8 burrito size tortillas
1 pound sliced bacon, cooked
8 eggs, beaten until frothy
2 C frozen chopped greens
2 C Shredded cheese
Oil or butter
Seasonings (salt, pepper, garlic powder, onion powder,
cumin, Mrs.Dash, whatever!)
Bake bacon on cookie sheets at 375 degrees until crisp
(15-20 minutes)
Place bacon on paper towels to cool and drain
In a large non-stick skillet, heat up some oil or butter
over medium heat
Sauté greens over medium-high heat until thawed and most of
the water has cooked away
Season the greens at will
Add the beaten eggs, cook and stir until eggs are set,
but still appear wet
Remove from heat and allow to cool for a bit
Set up an assembly line:
Tortillas
Eggs/greens
Cheese
Bacon
Using a 1/3 cup measuring cup, place a rounded (heaping)
scoop of eggs/greens onto a tortilla and flatten it out a bit
Place ¼ C shredded cheese on top of the egg mixture
Place 2 slices of bacon (1 if you are using thick sliced) on
top
Roll the burrito
Wrap finished burritos in plastic wrap or place into
sandwich bags and store them in the freezer.
To Serve
Remove burrito from the plastic and wrap in a moist paper towel.
Microwave for 1-2 minutes until heated through, flipping halfway through cooking.
NOMNOMNOM
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