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.
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.
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!