Burritos
Ingredients
- 1 lb bacon cooked
- 2 can new potatoes 2 lb. hot pork sausage
- 2 medium onions, diced 2 tbs garlic powder
- 1 green pepper, diced 2 tbs onion powder
- 18 eggs, beaten 2 tbs chili powder
- 1 cup milk 2 large onions, chopped
- 1 tbs garlic powder 2 medium green peppers cubed
Instructions
- 1
Tobasco to taste 2 tbs margarine
- 2
2 dozen eggs, beaten
- 3
Cook bacon and reserve grease. Drain potatoes 16 flour tortillas
- 4
and slice not more than E1/4in thick. Brown 3 cups shredded Jack cheese
- 5
potatoes in reserved bacon grease. Add onions and 4 tbs melted margarine
- 6
Green peppers. Beat eggs and add milk. Break 1 jar salsa, warmed in pan
- 7
cooked bacon into small chunks and add to mixture.
- 8
Add garlic powder and Tobasco to taste. Add to Cook and stir sausage, onion, and green pepper in
- 9
potatoes and onions. Stir often until set. Great with large skillet Dover medium heat. Drain and set
- 10
Red Chili Biscuits. aside in a pot. Heat 2 tbs margarine in skillet over
- 11
medium heat until bubbly. Mix garlic powder, onion
- 12
powder, and chili powder into eggs. Pour eggs into
- 13
skillet, stir and cook until set. Pre-heat Dutch oven
- 14
with large pot lid at bottom and lined with foil. Spoon
- 15
about 1/4 cup sausage mixture onto each tortilla.
- 16
Top with 1/4 cup eggs and 2 tbs cheese. Roll tortilla
- 17
and fold ends. Brush each with melted margarine
- 18
minutes or until golden brown. Serve with warmed
- 19
salsa.