My husband takes his lunch to work with him every day. He usually takes leftovers or sandwiches. Between the two, having a turkey sandwich every other day for weeks on end can be kind of boring.
I decided I'd try to let him branch out and spent the other morning making 24 breakfast burritos, half ham, half sausage. He LOVES them! Best yet, they are easy to freeze and grab as a quick to-go meal.
I had no idea how much this was going to make, so I will put the ingredients I used and you can portion them to how much you want to make.
*Note: I am interested in trying hash browns in the mixture, but read bad things about trying to put them in burritos that you don't intend to eat immediately, or especially freeze. If anyone is brave enough to try it...let me know how it goes!
24 flour tortillas
1 pound hot Jimmy Dean sausage, ground
3/4 pound diced ham
1 1/4 cups cheddar cheese
18 Large eggs
2/3 cup milk
1/2 bag of frozen sautee mix (green pepper, red pepper, onions)
3 Roma Tomatoes
1 bunch fresh cilantro
salt to taste
pepper to taste
Brown the sausage in with the frozen vegetables. Drain well. Scramble 18 large eggs with milk, adding salt and pepper as desired. While they cook, dice up the tomatoes. Once eggs are fully cooked, throw in and mix tomatoes into the eggs.
by oven: keep burritos in alluminum and heat in a 350 oven for about 20 minutes.
by microwave: Microwave on high for approximately 1 minute 15 seconds- 1 minute 30 seconds per burrito.
Serve with fresh salsa or taco sauce
Tuesday, December 29, 2009
Monday, December 21, 2009
1/2 cup butter
1/2 cup milk
2 cups brown sugar
1 cup peanut butter
1 1/2 tsp vanilla
3 cups confectioner's/powdered sugar
Measure out confectioner's sugar (sifted, not packed) into a large bowl. Melt the butter most the way in a medium sized saucepan over medium heat. Add the milk and stir. When hot, add brown sugar and stir well. Bring to a hard boil and boil for 2 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until well mixed. Pour mixture into bowl of confectioners' sugar and beat until smooth. Press smoothly into a 9x13 pan and refrigerate until hard.