Mile High Breakfast Burrito 5fix Recipes

FREEZE-AND-REHEAT BREAKFAST BURRITOS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
• Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
• Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
• Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
• Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
• Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

CHIPOTLE BREAKFAST BURRITO #5FIX

Steps:

• Cook Simply Potatoes according to package directions.
• Meanwhile, in a small bowl, combine chipotle with mayo.
• Scramble the eggs: heat a non-stick pan over medium-low heat. Whisk eggs in a bowl. Add eggs to pan; allow to set for a minute, then slightly lift eggs with a spatula, allowing the liquid to run under the cooked portion. Repeat until eggs are completely cooked. Season with salt and pepepr and remove to a bowl.
• Spread chipotle mayo on each tortilla.
• Pile the eggs and potatoes on top of the mayo.
• Wrap up and enjoy!

STEAK AND POTATO BURRITO #5FIX

Steps:

• Prepare Simply Potatoes according to package until browned.
• Remove potatoes from pan and set aside.
• Add steak strips to pan stir and cook until done, approximately 7 minutes over medium heat.
• Add Burrito seasoning packet according to directions.
• When thickened and right before serving return potatoes to pan and heat through.
• Fill tortilla shells with filling, top with cheese and wrap burrito style.
• ENJOY.

MILE-HIGH CABBAGE PIE #5FIX

Steps:

• Pre-heat oven to 350°F.
• In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
• Unroll 1 can of dough. Press in 13x9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
• Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares.

BREAKFAST CASSEROLE #5FIX

Steps:

• 1. I line my slow cooker with a slow cooker bag,.
• 2. put potatoes in the bottom,.
• 3. sprinkle with half the cheese,.
• 4. add the meat mixture,.
• 5. pour the gravy over the meat mixture,.
• 6. add the scrambled eggs,.
• 7. cover with remaining cheese.
• 8. Cover and cook on high for 2+ hours -- .