breakfast burritos.

photo credit

Breakfast Burritos from Randi:

6 Eggs (half regular, half egg whites or egg beaters)

1/2 bag of frozen hash brown potatoes

6 oz. shredded cheese

6-12 oz of your favorite salsa

ham, sausage or bacon

6 tortillas (the cook your own from Costco are our favorite)

Makes 6 burritos

Cook scrambled eggs, meat and hash browns separately (we often cook the bacon in the microwave or have pre-cooked sausage and can just throw the meat in with the eggs once the eggs are mostly cooked). Warm tortillas and add a layer of eggs, meat and potatoes then top with about 1 oz of cheese and 1-2 oz salsa. Carefully fold in one end and then skillfully roll them up.

We typically roll each burrito in tin foil and throw them in the oven if we're not eating them right away (they travel well in a cooler if you're running to an early game, or early morning lake trip). Once rolled in tin foil we also throw them in a zip lock bag, put them in the fridge and eat them later in the week, or throw them in the freezer and pull one or two out when you need them. Reheat them in the oven or remove foil and microwave.