Recipe – Breakfast Burritos

Here’s my yummy recipe for Breakfast Burritos. I change this recipe almost every time I make it. I hope you change it to make it your own recipe also!

Breakfast Burritos

Ingredients:
16 eggs, beaten
400g mince (ground beef) or sausage, cooked
2 tablespoons of or tomato purée
3/4 cup salsa (I use an organic salsa from Aldi) or you can use a good picante sauce instead
1 & 1/2 cups tasty cheese, shredded
1/2 cup mozzarella cheese
1 cup of finely diced vegetables of your choosing (I like green or red bell peppers plus sweet corn)
1 to 2 cloves garlic, finely minced
1 onion, finely diced
30 gluten free large tortillas

(You can make tortillas from scratch or get them from your supermarket) Of course they don’t have to be GF, if gluten and wheat are your friends. If however you are like me and have Celiac disease or are gluten intolerant then GF is the way to go 🙂

Method:
In a large fry pan stir cooked onion, garlic, sausage, picante sauce and salsa then put to the side in a bowl. Now scramble your eggs in your fry pan you used for onions etc. Once cooked add you onion and sausage mixture. Add pepper and salt to taste. Plus add cooked vegetables. Warm tortillas in oven or microwave (20 to 30 seconds) or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Don’t over fill.
Freeze burritos in single layer on lightly greased tray. When fully frozen, wrap burritos individually in baking paper then in cling film/plastic wrap. The place wrapped burritos in container or a large zip-lock freezer bag; freeze. (makes approximately 30 breakfast burritos)

To serve, unwrap burritos from baking paper, foil or plastic wrap that you used for freezing.
Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove baking paper and plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

———-

Picante Sauce

Ingredients
1 can 200g Tomato Purée Or packets of purée Or use your own fresh tomatoes and boil down to a purée
2 Tablespoons White Wine Vinegar
1/3 cup Onion finely chopped
3 jalapeños peppers chopped fine Or omit jalapeños for chili
1/2 teas Salt
1-1/4 cup water

Method
In a sauce pan mix the above ingredients. Set burner to med high and bring to boil. Reduce heat and simmer until desired thickness. Remove from heat and allow to cool. place into jars to store. Or freeze in ice cube trays or freezer bags.

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