Sausage Breakfast Burritos Oamc Recipes

Steps:

• In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender., In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set., Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.

Steps:

• Preheat the oven to 375 degrees F.
• Place the frozen tater tots on a sheet pan and bake for 20 minutes. Place the sausages on a sheet pan and bake for 5 minutes.
• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, about 15 minutes.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, seasoned salt, and black pepper. Melt the remaining 2 tablespoons butter in a second large skillet. Add the whisked eggs and cook, stirring gently, until the eggs are set.
• To assemble the burritos, stack the tortillas on a paper towel and microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, top with a little caramelized onions, 1 sausage link, 3 tater tots, a little salsa, and about 2 tablespoons cheese per burrito. (You can also leave some without cheese if preferred.) Tuck in the sides and roll the tortilla closed. Wrap in a foil sheet. Repeat with the rest of the ingredients. Keep warm in the oven in foil pans until ready to serve. Serve with salsa and the hot sauces.

Steps:

• Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
• Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
• Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
• Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
• Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
• To reheat - microwave 2 minutes at 50% power.

Steps:

• 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
• 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
• 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
• 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
• 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
• 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
• 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
• 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
• 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
• 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
• 8. Allow burrito to cool for 2 minutes before handling and ENJOY!

Steps:

• In the largest frying pan you have, fry sausage until well done, I even like to get a few crispies going! Drain. You must drain it! Set aside and keep warm.
• In same pan, melt about 1 tbs butter/marg and cook onion. I like to turn up the heat so they brown quickly without becoming mushy. Add onions to sausage.
• In same pan, melt 4 tbs butter/marg and add in potaotes. Stir slightly to coat with butter/marg and cover. Cooking time will depend on the size of your "dices".
• While these are cooking, you can get your eggs ready. Crack them into large mixing bowl and whisk. Add salt & pepper to taste or whatever seasoning you prefer. Add in drained rotel tomatoes and set aside.
• After about 5 minutes, turn potatoes over and replace cover. When potatoes are no longer hard, remove lid and cook to let them crisp up. The crispier the better!
• When potatoes are desired crispness, add in the eggs. It will take a bit for the eggs to cook, but turn them occasionally, and when you think they are about 2/3 to 3/4 done cooking, add back in sausage and onion. Mix well and continue to cook. You can speed up the process by covering pan toward the end.
• Fill tortilla shells with mixture and add a little cheese on top. Roll up it up. You will get the hang of it! I place the wax paper like a diamond in front of me.
• When you have made about 16 burritos, you can add in the crushed red pepper if you want to make 1/2 of your batch spicy.
• Freeze.
• Microwave on high for 1 minute, turn over and microwave for 1 minute more. It may take a little less or longer as microwaves vary.

Steps:

• In a large skillet, crumble and cook sausage.
• Drain sausage and set aside.
• Whisk together eggs and water.
• Pour mixture into the same skillet and scramble until eggs are cooked.
• Add cooked sausage and salsa and stir to combine.
• Assemble by placing ~1/4c of mixture onto tortilla.
• Top with ~1T cheese.
• Roll burrito style, tucking in the ends as best you can.
• Wrap burrito in a sheet of paper towel.
• Wrap again in aluminum foil.
• Freeze.
• To reheat, remove foil wrapper and discard. Microwave burrito for 1min.
• Now breakfast is hot, packaged, and ready to go!

Steps:

• Line muffin tins with paper liners, and set aside.
• Fry, crumble and drain sausage.
• Preheat oven to 375 degrees.
• Mix together bisquick, cornmeal, eggs, and milk.
• Add drained sausage, and cheese, and stir well.
• Ladle the filling into the prepared muffin tins, filling almost to top.
• Bake for 11-15 minutes.
• Allow to cool completely.
• Store in freezer in a large airtight container.
• Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
• Microwave on high for approx 90 seconds.

Steps:

• Cook sausage in a medium hot skillet until no longer pink, add salsa and cook until most of the liquid is gone. (Not completely dry),.
• In another skillet scrample eggs lightly, before completely done, add to sausage/salsa mixture, set aside.
• Heat flour tortillas in a large skillet over high heat, turning twice, heating till tortilla is nice and soft. (If you overheat and tortilla is dry and hard; discard, you only want to use warm and flexable tortillas)).
• Place warm, flexable tortilla on serving plate, add 1/4 portion of egg/sausge mix on tortilla, top with 1/8 cup cheddar cheese, then roll burro style.
• If you like more spice, serve with more salsa, as well as sour cream and cilantro.

Steps:

• Cook the sausage and break apart,when almost cooked add the onions and the water, turn the heat to low and simmer about 5 minutes until water is absorbed and onions tender and cooked. Set aside. Do not drain the grease.
• Mash beans in a 2 quart baking container with the juice.
• Add the sausage and onions and liquid from the pan.
• Add the chilies with juice and cornmeal.
• Add the spices and stir in until mixed well.
• Preheat oven 375*.
• Cover dish and bake 25 minutes.
• Uncover and take spatula and go around the sides of dish and mix in baked crust.
• that is on the sides. Cool. This will set up.
• Put a damp towel in the microwave and heat 4- 5 tortillas, corn or flour at a time.
• Assemble line the warm tortillas.
• Spread cream cheese or sour cream. down the center. yOU MAY SPREAD AROUND AND COVER THE WHOLE TORTILLA IF YOU WISH.
• Then the cooled spiced sausage bean mixture on lower 3rd. Do not overload.
• Then top with cheese.
• Tuck ends in and roll up. Seam side down.
• I place in a 9 X13 pan until I get all of the burritos completed. Sometime I put a large sheet of waxed paper on top of the row of burritos in the pan, layer the next row and freeze. Then I take out and repackage. Your method of choice.
• Double plastic bag each one or place waxed paper between each burrito and fill large freeze bags with burritos.
• To microwave take burrito out of freezer bag, set microwave on 2 minutes at 80% power for 1200 watt microwave. Try it on 1 minute incraments, all microwaves heat differently.

Steps:

• Mix everything together in a very large bowl. (You can also add a pound of sausage, if you want.).
• Roll up in tortillas.
• Wrap each one individually in plastic wrap, then store in a gallon-size freezer bag.
• When you're ready to eat one, just microwave it for 2 minutes.