Breakfast Burritos Oamc Food

BREAKFAST BURRITOS - OAMC

Steps:

• Cook bacon until almost done (dutch ovens work best for OAMC, use a good nonstick pot), don't over cook the bacon will burn while you cook potatoes.
• Add onions and cook for a minute or two, until softened.
• Add potatoes, stir to coat in bacon drippings and cover.
• Cook covered for approximately 15 minutes, or until potatoes are done, stirring occasionally. Put the tortillas on top of the potatoes while they cook, this steams them and makes them moist.
• While you are waiting for potatoes to finish cooking, wisk the eggs and milk. Mix well.
• Salt and pepper your potatoes, cook uncovered a minute longer.
• Add eggs to potato mixture, cook stirring almost constantly until egg is finished. Be very careful to not overcook the egg. Egg must still be very moist but not overcooked. It alters the flavor otherwise.
• Remove from heat.
• Place 1/2 cup measurements into containers.
• Wrap tortilla's in wax paper, seal well (use masking tape if you want to) and place on top of potato egg mixture then cover and freeze. Alternatively you can fill and wrap them, the problem is the yucky ends are harder to control. Make sure when you steam your tortillas you don't let them get dry afterwards. You want them drenched in steam, fill them and tightly tightly wrap them in 2 big pieces of plastic wrap.
• Either serving (container or rolled up) should be reheated on high for 5 minutes.

SAUSAGE BREAKFAST BURRITOS (OAMC)

Steps:

• In a large skillet, crumble and cook sausage.
• Drain sausage and set aside.
• Whisk together eggs and water.
• Pour mixture into the same skillet and scramble until eggs are cooked.
• Add cooked sausage and salsa and stir to combine.
• Assemble by placing ~1/4c of mixture onto tortilla.
• Top with ~1T cheese.
• Roll burrito style, tucking in the ends as best you can.
• Wrap burrito in a sheet of paper towel.
• Wrap again in aluminum foil.
• Freeze.
• To reheat, remove foil wrapper and discard. Microwave burrito for 1min.
• Now breakfast is hot, packaged, and ready to go!

BREAKFAST BURRITOS- OAMC

Steps:

• Scramble eggs in a large skillet until cooked through.
• Stir in cooked sausage and salsa.
• Warm tortillas in the microwave for 20-30 seconds until warm and flexible.
• Place 1/2 cup of filling mixture and 1/8 cup cheese into each tortilla and roll up burrito-style.
• Freeze burritos in a single layer on lightly greased cookie sheets. When fully frozen, wrap individually (I use plastic wrap). Place wrapped burritos in a large zipped freezer bags and place back in the freezer.
• To serve: Cook from the frozen state in the microwave for about 2 minutes or until heated through. Or, thaw burritos, wrap in foil, and bake in the oven at 350 degrees for 10 minutes.

THE BEST BREAKFAST BURRITOS (OAMC OPTION)

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!

BEEFY BEAN BURRITOS OAMC

Steps:

• Brown ground beef with onions and garlic; then drain. Add all remaining ingredients except cheese. Simmer for 10 to 15 minutes.
• Cool mixture to room temperature in the fridge.
• Unassembled: freeze mixture in bags. Thaw overnight, then heat meat mixture in a pan before assembling burritos. Bake at 250 degrees for 10 to 12 minutes.
• Assembled: spread chilled mixture on tortillas and top with cheese, then flash freeze and wrap individually. Microwave: Cook on high, 1 at a time for 4 minutes. Oven: Bake at 400 degrees for 15 to 25 minutes.

AMY'S MILD OR SPICY BREAKFAST BURRITOS OAMC

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.

BREAKFAST BURRITOS (OAMC)

Steps:

• Brown sausauge and onion and drain.
• Scramble eggs.
• Fry southern hashbrowns in deep fryer or on stove.
• Fold in all ingredients untill well combined.
• Spoon 1/2 cup of mix in to each tortilla and wrap.
• Wrap each in plastic wrap and freeze.
• Remove from plastic Microwave on high 2 -3 minute.

BREAKFAST BURRITOS OAMC

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.

MAKE AHEAD BREAKFAST BURRITOS (OAMC)

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.

CHORIZO & BLACK BEAN BREAKFAST BURRITOS (OAMC)

Steps:

• In a deep pan, heat the oil over medium-high heat. Add sausage and bell pepper; cook for about 8-10 minutes, crumbling the sausage every now and then. When sausage is cooked through, remove from pan and drain of fat.
• Wipe the grease from the pan, then melt the butter over medium-high heat. Add the beaten eggs and Adobo Seasoning (or salt & pepper), and cook for 8-10 minutes, stirring often, until the eggs are scrambled and cooked through. Remove from heat.
• Add the drained black beans and pico de gallo to the pot. Stir to combine well.
• Now, prepare your burritos. Warm tortillas in microwave for 30 seconds until warm and flexible. Place 3/4 cup scrambled egg mixture into lower center of tortilla. Top with about 1 1/2 tablespoons of cheese. Roll up tortilla into a burrito. Repeat with each tortilla, until done.
• Wrap each burrito in plastic wrap, and store all of them in a large container or zip-lock bag in the freezer.
• When ready to eat, remove frozen burritos from wrapping and then wrap in a paper towel. Heat in microwave for about 2 1/2 minutes.

FROZEN BEEF AND BEAN BURRITOS (OAMC)

Steps:

• Sort beans and place in a pot with 6 cups water.
• Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
• Drain and rinse beans, and cover with 6 cups water.
• Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
• Drain beans and retain cooking liquid.
• Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
• Cook until thoroughly done, breaking up any lumps as you cook.
• Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
• Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
• Season beans to taste with adobo seasoning or seasoned salt.
• Stir in cooked beef, tomato paste, and chopped green chilies.
• Warm tortillas briefly to soften them and make them easier to handle.
• Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
• Top with about 2 tbsp shredded cheddar.
• Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
• Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
• Place in plastic wrap, wrapping tightly to help keep its shape.
• Proceed the same way with remaining burritos.
• Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
• To use, remove wrapping from burrito and place on a microwave-safe plate.
• Microwave 2-3 minutes or until hot, turning halfway through cooking.

OAMC LOADED BREAKFAST BURRITOS

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.

CHORIZO AND EGG BREAKFAST BURRITOS - OAMC

Steps:

• Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
• Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
• Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
• Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
• Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
• To reheat - microwave 2 minutes at 50% power.