EASY BREAKFAST BAKES RECIPES

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EASY SOURDOUGH DISCARD RECIPES - OLIVEMAGAZINE.COM



Easy Sourdough Discard Recipes - olivemagazine.com image

Make the most of your leftover sourdough starter with our easy bakes, from chocolatey brownies to perfect pepperoni pizza

Provided by Janine Ratcliffe

Number Of Ingredients 1

EASY BREAKFAST BURRITOS RECIPE - PILLSBURY.COM



Easy Breakfast Burritos Recipe - Pillsbury.com image

These Easy Breakfast Burritos are just what you need for busy mornings. They're loaded with all the classic breakfast flavors your family loves in one convenient egg burrito. Not only are these breakfast burritos quick to prep, but you can also freeze them for the perfect grab-and-go breakfast when you're really in a rush. Two minutes in the microwave is all you need to get these frozen homemade breakfast burritos ready to go.

Provided by Shawn Syphus

Total Time 35 minutes

Prep Time 35 minutes

Yield 8

Number Of Ingredients 9

3 tablespoons vegetable oil
4 cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag)
8 eggs
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 teaspoon salt
1/2 teaspoon pepper
6 fully cooked breakfast sausage links, cut in 1/4-inch pieces
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
2 cups shredded Mexican cheese blend (8 oz)

Steps:

  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.
  • In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
  • To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.
  • Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
  • To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).

Nutrition Facts : Calories 450 , CarbohydrateContent 30 g, CholesterolContent 225 mg, FatContent 3 , FiberContent 1 g, ProteinContent 18 g, SaturatedFatContent 12 g, ServingSize 1 Burrito, SodiumContent 780 mg, SugarContent 1 g, TransFatContent 1/2 g

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