I have been pre making breakfast burritos for work the last couple of weeks and they are pretty damn good.

Makes seven or more in a 8" tortilla
1/2 pound turkey breakfast sausage cooked until brown
Hand full of potatoes O'brien fried and browned crispy
8 eggs scrambled
Cook separate then mixed together with shredded colby jack cheese
Slap ya mama seasoning and some Mrs Dash
Roll in a flour tortilla
Wrap in saran wrap and freeze

Take one out the day before and put it in the fridge
To heat it, wrap in a wet paper towel and cook 20 sec and flip, cook 20 more sec and flip again, then 15 more sec.

Add picante sauce and plow.

Edit: I warm the flour tortilla up on the stove top burner until the middle starts to bubble, spinning it so no part sits too long and starts to burn, then fill
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Meh at the word "gravy." And I'm Italian.
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Sounds good Buzz you could even change it up a bit by getting a tube of chorizo in normal or hot. I love chorizo sausage breakfast burritos.
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My son like McDonalds breackfast burritos so i buy the jimmy dean precooked sausage crumbles. Its so fast just scramble the eggs with sausage in it. Spoon in the egg and sausage on a flour tortilla throw on some cheese spoon salsa roll and nuke 30 seconds. He tears them up.
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Pretty much what I did but mine just didn't come out the way I was wanting.

I think my mistake was not cooking the eggs in the sausage grease. Not using chorizo. Using hash browns deep fried till crispy instead of shoestring fries. And no green sauce. Had red sauce but no green.

I am going to give it another shot to see if I can improve and get the flavor I am desiring.
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I've tried both the tube chorizo and ground Johnsonville chorizo. And I think the Johnsonville chorizo has better texture and flavor.
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Ive not seen the Johnsonville definitely will look around for it.
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Mcshitrockets
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Help from the collective. Making pepper steak tonight. Most recipes I've seen use round, but I generally don't like the flavor of round. What would work well here in something that's going to simmer in a sauce for 20-30 minutes? Sirloin? Or maybe skip the simmering meat and use flank or skirt medium rare, mixing into the sauce and pepper at serving time?
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Flat iron is pretty versitile, but I like a good flat iron
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That’s a good idea.
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I do the flank/skirt medium rare when I do pepper steak or fajitas. Works well and has great flavor
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If you can find a good flank around here they charge twice as much than the flat iron. Sometimes almost 3Xs as much
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Yeah, usually flanks around here are super expensive. Every now and then I find them on sale for $6/pound at Costco.
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Flank it is. The yellow pepper I got home was rotten inside, so just red and green.


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