Make Ahead Breakfast Wraps Oamc Recipes

Steps:

• Cook bacon in a pan or on a greased rack over a sheet pan in the oven at 350 until done.
• Mix eggs (or egg substitute) with milk.
• In a large pan over medium heat, coat with cooking spray and scramble eggs. Allow them to cook until they are moist and tender but not dry. Add salt and pepper to taste. Allow to cool.
• To assemble, lay a tortilla flat, place one scoop of scrambled eggs, 2 tbs of shredded cheddar cheese, and one slice of bacon (I use a 1/4" measuring cup). Roll into shape.
• OAMC: Assemble wraps while contents are still warm. Wrap with waxed paper and allow to cool. Place into resealable bags, label, refrigerate or freeze.
• To reheat: Place wrap with waxed paper into microwave for 30 seconds on high, more if needed as microwave ovens vary greatly in power.

Steps:

• In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

Steps:

• Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Divide the mixture evenly among the tortillas, and roll up.
• Freeze wraps in single layer on lightly greased cookie sheet.
• When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
• TO SERVE: Unwrap wraps (that even sounds funny to me) from 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 wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.

Steps:

• Slice each bagel in half.
• Lightly butter each side.
• To cook eggs, lightly grease a mug or small bowl or ramekin; beat eggs in that bowl and microwave 30 seconds; remove egg in one piece and repeat for remaining eggs. Or take Swan Valley Tammi's idea and pre-cook the bacon, chop it up and add it to the eggs. Pour into greased muffin tins. Bake at 400 degrees Fahrenheit for 12 minutes so all 12 egg/bacon 'patties' are done at the same time.
• On the bottom half of the bagel place cooked egg.
• Top each egg with approximately 1 Tablespoon grated cheese.
• Stack bacon on top.
• Complete sandwich with top of bagel.
• Cool slightly; wrap in plastic wrap individually; place in a large labeled zipper freezer bag.
• To serve, remove 1 bagel sandwich from bag and remove wrapping.
• Place upside down in microwave and heat for 30 seconds.
• Place right side up and microwave for 30 seconds more or until heated through. **Time may vary in your microwave**.
• Eat warm.

Steps:

• Remove chorizo from casing & crumble into frying pan (should resemble hamburger texture when cooked).
• Cook until done/browned.
• Remove from pan & set aside.
• Cook bacon until crisp, set on paper towel to drain excess fat.
• When cool, crumble bacon & set aside.
• There should be very little grease left in pan, add enough olive oil to get to about 2 tablespoons
• Add onions & cook until translucent.
• Add garlic & potatoes to the onions.
• Cook until potatoes are to your desired crispness. (It may be necessary to add more oil during cooking, but be careful as too much will make the potatoes soggy.).
• Mix the pepper strips, corn, and black beans into the potatoes.
• Heat until they are no longer frozen. Set pan aside.
• Beat eggs, splash of milk, salt, and pepper in a bowl until mixed well.
• In non-stick pan, scramble eggs until dry.
• In a large bowl or one of the pans, whatever will hold everything , combine the potato mixture, chorizo, bacon, and eggs.
• Prepare a large cookie sheet (but small enough to fit in the freezer), by lining it with waxed paper to prevent the burritos from sticking.
• Take about 3 soup spoonfuls of mixture and spread along the middle of the tortilla.
• Take care not to get it too close to the ends.
• Spoon some salsa along the filling.
• Top with cheese.
• Fold one side over & roll.
• Set on cookie sheet.
• When the cookie sheet is full, place in freezer until the burritos are frozen (at least 3 hours).
• Take out of freezer; wrap each burrito in a paper towel.
• Place wrapped burritos in a zip lock bag in the freezer.
• To re-heat, place frozen burrito in the microwave (in the paper towel) for 2-3 minutes until hot.
• Let set for one minute before eating.

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.