Breakfast Burritos!

One of our favorite ways to enjoy all of our farm fresh food is to make a delicious Breakfast Burrito.  Our son, Timber, would eat one every morning if we let him!  I would love to share this delicious recipe with all of you so that you can also have not only a fast and easy breakfast for yourself and your family, but also have a nutritious meal filled with things you can be proud to feed your loved ones.

Breakfast Burritos

Dough: 1 1/2 Tbsp Yeast, 1/2 c. Warm Water, 3/4 c. evaporated milk, 1/2 c. canola oil, 1/4 c. sugar, 1 farm fresh egg, 1 tsp salt, 3 1/2 c. flour

Dissolve the yeast in warm water.  Add milk, oil, sugar, egg, salt, and 2 c. of flour.  Beat all until smooth.  Add enough flour 1 cup at a time to make a soft dough.  Do not knead dough.  Cover dough and let it rise until it is doubled in  size (approximately one hour)

Filling:   One pound of pasture raised, country-style pork sausage, 1 1/2 c. of thinly sliced farm raised potatoes (or hashbrowns), 2 c. shredded cheddar cheese,  12 farm fresh eggs, 3 Tbsp of milk, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic salt (optional),  1/8 tsp onion powder(optional).

Cook sausage and seasonings.  Cook potatoes/hashbrowns until tender.  Scramble eggs with milk.  Combine all ingredients and keep warm.

Assembling the Burritos:

Preheat oven to 350 degrees.

Punch down dough and cut into 16 equal pieces.  Roll each piece into a seven inch circle on a floured surface.  Top each piece with approximately 1/3 c. filling, fold, and pinch shut.  Bake for 15 – 20 minutes.

To Freeze:

Allow burrito to cool.  Place in freezer until it is frozen.  Store in a ziplock bag for 3 -6 months in freezer.  To re-heat, place on burrito on a paper towel and microwave for 1 1/2 – 2 minutes.

 

I hope you enjoy these delicious breakfast burritos as much as our family does!

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