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Post by :William_Looney
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :2935
Click below to download : Eggs - Scrambled - Breakfast Burritos (Format : PDF)
Eggs - Scrambled - Breakfast Burritos
5 potatoes, peeled and cubed OR frozen hash browns or cubed potatoes1 onion, diced
4 or 5 eggs, beaten
Flour tortillas
In a skillet, fry the potatoes and onion until they are tender. Salt and pepper as desired. Add beaten eggs and cook the mixture until the eggs are done. Meanwhile, warm tortillas in another skillet. Spoon egg/potato mixture into tortillas.
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3-10 inch egg crepes, or flour tortillas green chili salsa egg filling with tomato & green Onion 1/4 cup Tillamook Medium Cheddar Warm crepes in oven. Remove and place filling across crepes. Add salsa to moisten and roll closed, seam side down. Top with Green Chili Salsa and Tillamook Cheddar. Place in oven to melt cheese. Green Chili Salsa: 3 fresh green chilies, roasted with seeds, stems and pith removed. (Substitute canned chilies if necessary) 2 cloves of garlic 1 T olive oil 1 cup of chicken broth Chop the seeded and peeled chilies until consistency of a relish. Fine chop
Eggs - Scrambled - Breakfast Crepes
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Crust: 1 pkg (24 ounces) frozen shredded hash brown patties, thawed and broken apart 1 egg, beaten salt and ground black pepper to taste Egg Topping: 7 eggs 1/2 cup milk Salt and ground black pepper to taste(optional) 1 cup chopped ham 1/2 cup sliced fresh mushrooms 1/4 cup green onion slices 1/4 cup chopped green bell pepper 1 1/2 cups (6 ounces) shredded cheddar cheese. Preheat oven to 400 degrees. Cover 15" round baking stone with sheet of parchment paper. For crust, combine potatoes, egg, salt and pepper in classic 2 Qt batter bowl; mix well. Spread potato mixture
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