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Monterey Jack Cheese Breakfast Burritos Recipe

Ingredients

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

Directions

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.

Comments

patardaaplay writes:

⭐ ⭐ ⭐ ⭐

A very good concept but with a few hiccups. I was bundling onions in the fridge when I opened this and went ahead and threaded the garlic through. Bulleted it on top of onions, mushrooms, carrots & celery. Polishing with steel wool were about to give way and I was worried that the garlic might burn but it wasn't scorching hot yet. Perhaps next time I will add more garlic salt. Will make this again!