Fun Fact/Unique Skill:
Beth ran the Erie (PA) ½ Marathon a few years ago. It is one and only ½ Marathon she will do!
This recipe provides an easy breakfast that you can adapt to whatever your family likes to eat. The original recipe contained hash browns, which I no longer add. I simply wrap each one in foil and place them in a freezer bag. Take one out of the freezer before you go to bed and put it in the refrigerator. Just heat it in the microwave for a quick, satisfying breakfast in the morning. Great for camping too!
- 16 Eggs
- 30 Tortillas – I use ½ flour and ½ Whole Wheat
- 1 Bob Evans Spicy Sausage tube
- 1 Bob Evans Regular Sausage tube
- 16 oz grated Cheddar (Or whatever cheese you like)
- 2 – 3 peppers
- 1 Large Onion
- 1 Bag shredded hash browns
*Any veggies you like can also be added.
In a large skillet over medium heat, cook sausage. Drain on a paper towel-lined plate. Cook hash browns according to package directions and transfer to a plate. Fry your peppers and onion and any other veggies that you have until tender.
In a large bowl, whisk eggs. Spray with Pam, place over medium heat, and add beaten eggs. Using a rubber spatula, stir every occasionally until soft curds form. Season with salt and pepper.
Assemble burritos: In the center of each tortilla, layer hash browns, scrambled eggs, cheese, peppers & onions, and sausage. Fold in the two sides and roll up tightly. Serve with hot sauce and salsa.