Egg burritos

Yield: 1 Servings

Measure Ingredient
4 \N Eggs
6 \N Flour tortillas
½ cup Shredded cheese
6 slices Bacon or ham

Scramble the eggs and cook; allow to cool slightly. Chop bacon or dice ham.

Warm tortillas (this makes them soft enough to roll without tearing). Divvy up the ingredients among the six tortillas and roll burrito-style. Wrap each burrito individually in a paper napkin or towel. Place all six in a zipper bag or tupperware. These keep for at least 4 days (that's the longest I've gone).

To reheat: Microwave for 45 second to 1 minute. Let stand for a minute (to finish melting the cheese).

Be creative and use any leftover breakfast meat (sausage of hash is great, too) and add salsa, onions, or leftover hashbrowns. Posted to EAT-L Digest 05 Mar 97 by Stephanie Miles <Stephanie_Miles@...> on Mar 6, 1997

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