BREAKFAST BURRITOS

MAKES 10 BURRITOS

12 Eggs

½ cup sour cream

Salt, Pepper & Garlic Powder to taste

1 lb. Canadian Bacon (could also do sausage) (for Tate use hot sausage & 4oz can diced jalapenos)

30-32oz Bag Frozen hash browns cooked to package directions & cooled*

2 Cups (8 oz) Cheddar Cheese, shredded

4 Green Onions, chopped (optional)

8-10 Flour Tortilla Shells (10-12” burrito size)

Tin Foil for wrapping

Optional for serving: Salsa and/or hot sauce

Mix eggs with sour cream. Season with salt, pepper and garlic powder. Scramble them up.

Once eggs, sausage & hash browns are cooled, in a large bowl mix eggs, sausage, hash browns, green onions & cheese. Divide evenly into 10 tortillas. Roll & wrap. Tuck ends good!

For Camping: double layered foil. (throw over coals 10 minutes (5 on each side).

For Freezing: Saran Wrap. (heat from frozen, wrap in damp paper towel, microwave 2-3 minutes)

Half this recipe for taco size tortillas

Microwave 1.5-2 minutes

J-only wants egg & cheese in hers

K-wants it all.

*bake on a sheet pan @ 400 degrees for 30 minutes.