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| Breakfast Burritos - 2 | |||||
| Ingredients: | |||||
| 12 Pcs | Bacon Strips, diced | ||||
| 12 | Eggs, slightly beateh | ||||
| 1 Dash | Salt | ||||
| 1 Dash | Pepper | ||||
| 8 | Flour Totillas (8 inches) | ||||
| 1 1/2 C | Shredded Che | ||||
| 1/2 C | Green Onion -Thinly sliced | ||||
| Directions: | |||||
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In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 pablespons drippings. Add eggs salt and pepper to drippings; cook and stir over medium heat until the eggs are completly set.
Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinle with chees, onions and reserved bacon. Fold bottom and sides of each tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 months. To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1to 1 & 1/2 minutes or until heated through. Lt stand for 20 seconds. |
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