Breakfast Burritos

24 01 2009

I found a tasty-sounding recipe in the Dream Dinners cookbook for breakfast burritos. I decided to make it, even though I didn’t have all the ingredients. I know, it’s a bad habit to tweak try new recipes before trying the original version. Anyhow, with less cheese, a different meat filling, and leaving some stuff out altogether, they came out pretty well. They worked nicely for a “breakfast-for-dinner” entree. Since it makes about 6-8 burritos, I froze half before the 2nd cooking for another meal. We’ll see later how they taste out of the freezer. Here’s my adapted version of the recipe:

Breakfast Burritos

1 1/2 cups non-fat egg substitute (5-6 eggs)
1 lb breakfast sausage, cooked & chopped
2 cups low-fat shredded mexican cheese blend
1 cup nonfat cottage cheese
3-4 dashes Tabasco sauce
package 9-inch flour tortillas
1 1/2 cups sour cream

Scramble the egg substitute over medium-low heat. In a large bowl, combine the scrambled eggs, sausage, about 1 1/2 cups shredded cheese, cottage cheese, and tabasco sauce. Fill each tortilla with a rounded 1/2 cup of the filling. Roll up tortillas and place seam side down in a pan sprayed with nonstick cooking spray. (I split the tortillas between two 8″ square pans to be able to freeze half, but you could use one 9×13″ dish) Spread the sour cream evenly over the burritos and sprinkle with the remaining cheese.
—-here’s where you can wrap the dish in heavy-duty foil and freeze. Thaw in fridge before baking.—–
Cover the baking dish with foil and bake 20 minutes at 350 F. Remove the foil and bake for 15 minutes more until the cheese is melted and bubbly. (remember, low-fat cheese doesn’t bubble as much as full-fat!) Enjoy your tasty burritos!



One response

24 01 2009

This sounds yummy!! I always am tweaking recipes I find to fit the ingredients in my pantry. I always look at recipes as a general guideline to give me ideas!

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