Breakfast Burritos

2 (10 ½ oz.) cans cream of mushroom soup
1 (16 oz.) ctn. Sour cream
2 large flour tortillas
4 med. potatoes, shredded & fried
1 lb. Italian sausage, fried until browned
10 eggs
½ c. milk
Onions, chopped
Peppers, chopped Velveeta cheese slices

Mix together the mushroom soup and sour cream. Spread ½ of the mixture into a 13 x 9 pan; layer with 1 of the tortillas. Fry potatoes and season to taste; layer on top of tortillas. Add the sausage (or meat of your choice) on top of potatoes. Beat eggs and milk; add 1 teaspoon of salt and some pepper. Scramble together, adding onions and peppers to your liking. When eggs are almost completely done, layer on top of meat. Cover scrambled eggs with Velveeta cheese slices. Place the last tortilla over the cheese and spread with remaining soup-sour cream mixture. Bake ½ to ¾ hour at 350°. Sprinkle with shredded Colby cheese when almost done.

at: 1 C. milk
1/4 C. sugar
1 t. salt
4 T. butter or margarine

Remove from heat as soon as butter is melted and add:

3 1/2 C. flour
1/2 T. yeast
1/8t. garlic powder
1/4 t. oregano
1 beaten egg

Roll out and cut the size you want. Yields two 13 x 9 pans full. Melt 4 t. butter or margarine in each pan and sprinkle with pizza seasoning. Then roll bread sticks in this mixture and bake at 350 for 15 to 20 minutes.

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