Recipe: Breakfast Burritos Anytime
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BREAKFAST BURRITOS ANYTIME
10 ounces (about 4 cups) country-style frozen hash brown potatoes
3 tablespoons vegetable oil
Salt (to taste)
8 ounces bulk light sausage
4 eggs, beaten or 1 cup egg substitute
TO SERVE:
4 (7- to 8- inch) flour tortillas, warmed
1/2 cup prepared tomato salsa
In large nonstick skillet cook hash browns in oil as package directs. Season with salt.
In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat.
Add eggs to skillet; cook and stir until eggs are set.
TO SERVE:
Spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.
MENU:
Bell Pepper and Carrot Sticks, Broiled Grapefruit Halves Drizzled with Maple Syrup
Servings: 4
Source: The Potato Board
10 ounces (about 4 cups) country-style frozen hash brown potatoes
3 tablespoons vegetable oil
Salt (to taste)
8 ounces bulk light sausage
4 eggs, beaten or 1 cup egg substitute
TO SERVE:
4 (7- to 8- inch) flour tortillas, warmed
1/2 cup prepared tomato salsa
In large nonstick skillet cook hash browns in oil as package directs. Season with salt.
In medium skillet over medium heat break up and cook sausage until thoroughly cooked, 5 to 7 minutes; drain fat.
Add eggs to skillet; cook and stir until eggs are set.
TO SERVE:
Spoon hash browns and sausage mixture down center of each tortilla, dividing equally. Fold sides over and secure with picks. Serve with salsa.
MENU:
Bell Pepper and Carrot Sticks, Broiled Grapefruit Halves Drizzled with Maple Syrup
Servings: 4
Source: The Potato Board
MsgID: 315933
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-08-26
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Chat Room Recipe Swap - 2001-08-26
Board: Daily Recipe Swap at Recipelink.com
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- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!