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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (223g) Recipe makes 24 servings The following items or measurements are not included below: reduced-fat sausage |
||
| Calories 536 | ||
| Calories from Fat 198 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.0g | 33% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 291mg | 97% | |
| Sodium 989mg | 41% | |
| Potassium 362mg | 10% | |
| Total Carbohydrate 62.0g | 20% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 2.9g | ||
| Protein 21.0g | 41% | |
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By: Lightly Toasted fka Elissa
Mar 26, 2004
I guess you'd call this OAMC......I've kind of modified it to suit my tastes, but you can put anything in these, or adjust the quanities. Soemtimes, I'll use ham, too
SERVES 24
Ingredients
- 1/2 lb bacon
- 12 ounces of jimmy dean reduced-fat sausage
- 1 (8 ounce) bag of frozen home fries or hash browns or O'Brien potatoes
- 1 (4 ounce) can chopped green chilies, drained
- 3 dozen eggs (beaten well)
- 2 dozen 12-inch flour tortillas
- 2 cups of shredded cheese, any flavor
- salsa (optional)
Directions
1
Cook and drain the bacon and sausage.2
Crumble the bacon.3
Set aside.4
Leave a small amount of grease in the pan, and cook the potatoes.5
Be sure the potatoes are comepltely cooked, and properly browned--the texture is funny if you don't.6
Combine eggs and green chilies.7
Add the eggs and green chilies to the potatoes, and stir.8
When eggs are almost done, add the meats, and continue to cook, until eggs are no longer shiny.9
Add cheese, and remove from heat.10
Stir to combine.11
Spread out tortillas on counter.12
Spoon the suficient amount of egg mixture on top of tortilla, top with salsa, and roll up, burrito style.13
Wrap each individually in waxed paper, then place as many as will fit in a ziploc bag (I usually get 6-8 in a bag) Freeze.14
To reheat, leave in waxed paper and set on plate.15
Microwave 3 minutes.16
Let sit one minute, then unwrap and eat.
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- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Freezer
- Preparation > Number of Servings > For Large Groups
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Brunch
Featured Reviews for This Recipe
From: Parrot Head Mama
On Aug 7, 2008
These were really good. I altered mine a bit, as my son has an allergy to eggs. I did half just the meat/cheese/potato mixture, and the other half adding the eggs (though just 8, I think) and chilis with the salsa. I ended up with about 10 burritos. I needed to microwave mine for about 2 1/2-3 minutes to reheat it.
From: Mrs. DeVelopment
On Jun 13, 2008
This should be renamed "Perfect Hang-over Breakfast"! Which is the whole reason I tried it to begin with
I used 1lb. Bob Evans sausage, 1lb. shredded hashbrowns (cooked well done & crispy), can of chilies, 2 dozen eggs, and about 2 cups of cheese. This amount made 10 8" burritos (whole wheat for DH) and 14 6" smaller ones for me. I decide to skip the bacon and they are still yummy. Even scaled down, it makes quite a bit & it's a reward to our friends in the morning for not drinking and driving the previous nite! thanks for this great one! PS: we microwaved for about 1 min & that was plenty.
From: ~Bekah~
On Sep 18, 2004
Awesome! I made these to store for my sons before school breakfasts. They were actually very easy to make. And the taste is great. I didn't use the chilis because he doesn't like them, and used a full pound of bacon and o'brian potatoes. I snuck eating one before putting the rest into the freezer... very tasty! I know he will love them. Thanks! BTW, make sure you have a HUGE pan to make these in. I was having a bit of trouble stirring all those eggs in my standard 24 inch skillet, which is 4 inches deep.
From: Melissa_8201
On May 29, 2004
This is a great idea. My husband and I are constantly grabbing breakfast on the run. We decided that we were spending way to much money on eating out and this was the perfect solution. We can still eat on the run without it costing an arm and a leg. I used about 28oz. of o'brien potatoes, a whole lb. of bacon and added 2 cans of rotel instead of the green chilies and salsa. The recipe made approx. 2 dozen VERY large burritos. One is just the perfect size for us. When I figured up the price per burrito, it was only .60 each. A lot better and cheaper than fast food!! Thank you for the money saving idea!!!
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