A co-worker found this recipe via a friend and said her family of 9 all loved them. I haven't tried them yet but I am going to. I am also going to peruse this blog and see what I can learn. I saw some interesting things during the hunt for the recipe. Check it out.
Upon further notice, I found a later post with a variation to the above recipe.
A while back, I mentioned a early, less healthy form of this recipe. Here’s what I’m currently using:
2 pounds of cured smoked sausage, cubed or 2 pounds of soyrizo (the last batch I did was a pound of each)
4 medium onions, diced
2 bell peppers, diced
2 tomatoes, diced
2 pounds of shredded cheese (fat free cheese works just fine for this, or you can skip it)
32 big flour tortillas (10″ ones work well)
1 jar of picante sauce
Saran wrap or Ziploc freezer bags (for packing)
Cut up the meat and vegetables and split it into four separate equal batches. Crack all sixteen eggs, blend them so the yolk is even, then separate this into four equal batches. Saute a batch of meat and veggies for about ten minutes (if you’re using soyrizo, you may want to cook it just a bit first before the veggies), then add a batch of the eggs and stir regularly until the eggs are cooked. Each small batch here makes eight burritos, so spoon some of the egg/veggie/meat mix onto a tortilla shell, put some cheese and a bit of picante sauce on top, then fold it up and wrap it in Saran wrap. Toss the finished burritos in the freezer. I can make 32 burritos in about an hour and a half following this process.
When you pull out a burrito, unwrap it, put it on a saucer, and microwave it for about two minutes from frozen.
Now, back to my show.
I saw some other recipes as well that looked worthy of a second take.
As you may have heard, our volcano erupted twice during the night and so far we are in the clear of any fallout, as it appears to be all heading north. We will stay tuned. Gabby is very anti-mask!
Have a great day. It looks like we are all getting some snow this week.