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I am so “eggs-cited” for spring and Easter. So many new chapters are being written in our family story. Our daughter is getting married in June, and what is better than brunch? Well, brunch with breakfast dessert, of course. Breakfast burritos are a great thing to have in your freezer. I folded them as pockets, so you can pop them on your toaster to heat up and crisp the outside. I paired it with my grandmother’s “special dessert” which pays homage to meringues. I’ve included my favorite tea, but you could go with a latte or mimosa!
Bon Apetit, Lanette
BREAKFAST BURRITOS
INGREDIENTS
- 1 pound bacon (or Jimmy Dean sausage)
- 3 cups shredded hash browns
- ½ cup diced onion
- 8 ounces shredded cheddar cheese
- 1 T butter
- 8 large eggs
- Salt and pepper to taste
- 1 cup salsa
- 8 flour tortillas
Cook the bacon (or sausage) and remove from skillet. Sauté the vegetables, then remove from skillet. Heat butter, then scramble eggs in skillet. Assemble the burritos. I fold them like a pocket so I can put them in toaster to reheat. Roll up the burritos you don’t eat that day and freeze them in foil. Thaw burrito and toast in toaster open end up. Serve with salsa and your favorite hot sauce. I have also made 50 of these, wrapped them in foil and served them from a roaster (I believe Wisco folks called it a bravo) for a large brunch crowd!
