Sausage, egg, & cheese
Bacon, potato, egg, & cheese
Aside from tasting good and being a filling meal, they make easy leftovers. So while you may think, “I don’t need to make that many.” Rest assured when I say, it’ll get you off the hook for making them again when the freezer has the remaining ones wrapped up individually; at the ready for the microwave. Voila, in a minute you’ll have breakfast in hand.
- A dozen eggs
- 2-3 tbsp milk or cream
- 1 lb bacon or sausage
- S & P
- Shredded Colby jack cheese
- 10 – 12 flour tortillas (it just depends how much filling you put into the tortilla)
Whisk together the eggs, add a splash of cream or milk, and season with salt & pepper; set aside. In a large electric skillet, cook either the bacon or sausage until done. Remove most of the grease. If using bacon, remove from skillet & chop into chunks & put back into the skillet. Pour the eggs over the meat, stirring occasionally until eggs are scrambled & incorporated with meat. Sprinkle cheese over the top, cover, & allow to melt. Spoon onto warmed flour tortillas & eat as is or add toppings of salsa, sour cream, or avocado.
I’ve also shredded a potato & cooked with the meat.
For remaining mixture, spoon onto tortillas, roll & wrap with Saran Wrap, place in a gallon sized bag, label & place in freezer.