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I canned my homemade ketchup a few weeks ago and have been dying to make Sloppy Joes with it. I also wanted to make hamburger buns. I read a bunch of recipes online and decided to try the one from … Continue reading
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When I told my friend Lisa I was planning to make homemade ketchup she said “Don’t you think you’re getting a little bit carried away with this whole Martha Stewart thing? I mean, who makes their own ketchup?” I do. … Continue reading
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I don’t always eat breakfast I should because but I’m usually happier if I do. I am super lazy and stay in bed till the last minute so any breakfast I manage has to be eaten at my desk. My ideal meal is something I can throw in my lunch bag on my way out the door. Frozen breakfast burritos are perfect.
This is sort of an unusual first post for me because I usually prefer to make everything from scratch but in the name of convenience I used some pre-prepared ingredients this time. I mean really, there are only so many hours in a day.
So this is what I assembled:
- Large flour tortillas
- Pre-cut hash browns
- Veggie sausage (you can use pork or Turkey sausage, I just love fake meat)
- Grated cheese
- Fresh red peppers and green onions, chopped
- Hot sauce
First I cooked the hash browns till crispy and added salt & pepper.
Then browned the sausage.
Then chopped the veggies.
Then made scrambled eggs.
I’d like to stop for a second to talk about scrambled eggs. There is almost nothing more disappointing than dry, hard, tasteless eggs.
To make soft, creamy rich eggs, do this: beat the them with a splash of milk until they are frothy and a consistent sunny yellow. Add salt and pepper.
Melt a knob of butter into a pan over medium-low heat and stir constantly, adding small bits of butter as they cook. Keep stirring and remove from heat if it looks like it’s cooking too quickly. Your eggs should be creamy and custardy with no big dry curds. Scrape the sides or bottom constantly. Turn off the heat before it’s quite done and keep stirring. They will cook a little more from the heat of the pan. Now you have perfect scrambled eggs!
Heat up the tortillas. I like to throw them directly on the gas burner and move them around with my fingers so that they get browned and bubbly all over. You can heat them in a skillet or wrap the whole stack in foil and stick them in the oven.
Now assemble them. Fill the tortillas will all your ingredients and wrap them up like delicious little packages. Wrap in heavy duty foil and stick them in the freezer.
The night before you want to take one to work, stick it in the fridge to defrost and then heat up in a toaster oven for about 5-10 minutes or until hot.
Enjoy you ready-made breakfast!