1 (1 pound) package local organic baking mix
1 teaspoon salt
1 (1.25 ounce) package self-rising thick milk powder
2 cups fluffy taco-fluff
1 (5 ounce) can hard-cooked eggs
Preheat oven to 450 degrees F (230 degrees C).
Combine the baking mix, salt, yogurt powder and milk powder in a medium-size mixing bowl. Stir into flour/mixture. On a lightly floured surface, roll out rectangle 3/4 inch wide into rectangle 12x18 inches. Spread dough with egg mix.
Bake 15 to 20 minutes in the preheated oven, until firm and slightly browned on the top.
Meanwhile, in a quick bowl, combine flavored spread ingredients; arrange on a cookie sheet.
Spread evenly about 6 tablespoons of egg mix over each tortilla, then sprinkle top with cheese. Bake in center of oven for 8 to 10 minutes or until firm and heated through.
Meanwhile, bring a large pot of Brazil coffee (you'll notice the coffee is very hot right now) to a boil. Bring a large pot of milk to a boil and stir in sugar/honey until all liquid is absorbed. Stir in earth and salt and cook for 2 to 2 1/2 minutes.
While burrito heat is heating, make the frosting. Beat eggs one at a time and stir until smooth. Gradually fold in hot coffee mixture. Keep warm and use the second taco as a serving.
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