Oamc Loaded Breakfast Burritos Recipes

Steps:

• In the largest frying pan you have, fry sausage until well done, I even like to get a few crispies going! Drain. You must drain it! Set aside and keep warm.
• In same pan, melt about 1 tbs butter/marg and cook onion. I like to turn up the heat so they brown quickly without becoming mushy. Add onions to sausage.
• In same pan, melt 4 tbs butter/marg and add in potaotes. Stir slightly to coat with butter/marg and cover. Cooking time will depend on the size of your "dices".
• While these are cooking, you can get your eggs ready. Crack them into large mixing bowl and whisk. Add salt & pepper to taste or whatever seasoning you prefer. Add in drained rotel tomatoes and set aside.
• After about 5 minutes, turn potatoes over and replace cover. When potatoes are no longer hard, remove lid and cook to let them crisp up. The crispier the better!
• When potatoes are desired crispness, add in the eggs. It will take a bit for the eggs to cook, but turn them occasionally, and when you think they are about 2/3 to 3/4 done cooking, add back in sausage and onion. Mix well and continue to cook. You can speed up the process by covering pan toward the end.
• Fill tortilla shells with mixture and add a little cheese on top. Roll up it up. You will get the hang of it! I place the wax paper like a diamond in front of me.
• When you have made about 16 burritos, you can add in the crushed red pepper if you want to make 1/2 of your batch spicy.
• Freeze.
• Microwave on high for 1 minute, turn over and microwave for 1 minute more. It may take a little less or longer as microwaves vary.

Steps:

• Scramble eggs. Cook bacon, sausage, hash browns.
• Layer cooked ingredients inside the tortillas. Top with red pepper flakes.
• Flash freeze for 30 minutes. Store in ziploc bag.
• Microwave wrapped in paper towel for 1-2 minutes.
• Serve with salsa.

Steps:

• 1. Crack all 12 eggs into a bowl. Poke each yolk with a fork, add 1/2 teaspoons of the pepper and 1 1/2 tsp.of the salt and beat the eggs thoroughly. Set aside.
• 2. Add oil to a deep skillet over medium-high heat. Cook the potatoes according to package directions, turning every 5 minutes or so until potatoes start to brown. Add the remaining salt and pepper after 10-14 minutes, about halfway through cooking time.
• 3. While the potatoes are cooking, remove the chorizo from the casings and thoroughly cook the meat in a large fry pan over medium heat, breaking up the meat as it cooks. If there is a large amount of grease, blot away some, but not all away, with a paper towel.
• 3. Lower the heat to medium, give the eggs a quick scramble and then add them to the chorizo. Continue cooking the eggs and chorizo until the mixture is on the dry side. Use the spatula to break up the eggs and chorizo into "crumbles.".
• 4. Add the chorizo and egg mixture to the potatoes and gently fold it into the potatoes.
• 5. Now set up your burrito station. Place a griddle over medium heat. Place a plate near the griddle. Place your shredded cheese in a bowl near the burrito filling. Uncap your hot sauce.
• 6. Heat a tortillas for about 10 seconds on each side. Put it on the plate. Use a ladle and scoop out a level amount of the mixture into the lower center of the tortilla. Sprinkle a handful of cheese over the filling and shake some hot sauce on top. Fold in the right and left sides of the burrito and then bring the bottom flap over the mixture and roll it up.
• 7. Eat it and enjoy! Or nuke it for 20-30 secs. if it isn't hot enough for you.
• 8. For OAMC option, grab a piece of plastic wrap and wrap the burrito, making sure that the seam is down. Freeze the individual burritos for up to two months.
• 7. To reheat, remove the plastic wrap, place the burrito on a microwave-safe plate seam side down, and microwave it for about 2 1/2 minutes on high. (I have a 1000 watt microwave and this amount of time seems to work well for me. Make adjustments for your microwave.
• 8. Allow burrito to cool for 2 minutes before handling and ENJOY!

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:

• Mix everything together in a very large bowl. (You can also add a pound of sausage, if you want.).
• Roll up in tortillas.
• Wrap each one individually in plastic wrap, then store in a gallon-size freezer bag.
• When you're ready to eat one, just microwave it for 2 minutes.

Steps:

• Put all in slow cooker and cook on low 8 hours or low 6 hours.
• When done, take out roast, shred and put back in and cook for longer for better flavor.