This is great when served beside freshly scrambled eggs and top everything with grated cheddar cheese.
When you want a breakfast burrito, just pull a bag of "fixings" out of the freezer and dump into a microwave safe bowl and heat, then dump into a warmed tortilla. Alternatively, you can spray a piece of foil with cooking spray, dump the fixings bag onto it, fold and seal, heat on a grill and then dump into a warmed tortilla for a wonderfully hot breakfast burrito.
You can get creative with the fillings in the bags, add green pepper, bacon, etc., even hot sauce prior to freezing if desired. Heating the filling separate from the tortilla and then wrapping together is the key to yummy breakfast burrito.
1. In a heavy-bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning, set aside.
2. After removing the potatoes, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium-high heat. Remove the kielbasa from the pan and set aside.
3, Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.
4. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!
This is great when served beside freshly scrambled eggs and top everything with grated cheddar cheese.
When you want a breakfast burrito, just pull a bag of "fixings" out of the freezer and dump into a microwave safe bowl and heat, then dump into a warmed tortilla. Alternatively, you can spray a piece of foil with cooking spray, dump the fixings bag onto it, fold and seal, heat on a grill and then dump into a warmed tortilla for a wonderfully hot breakfast burrito.
You can get creative with the fillings in the bags, add green pepper, bacon, etc., even hot sauce prior to freezing if desired. Heating the filling separate from the tortilla and then wrapping together is the key to yummy breakfast burrito.
Ingredients
Directions
1. In a heavy-bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat. Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning, set aside.
2. After removing the potatoes, brown the sliced kielbasa for around 5 minutes in 1 tbsp of olive oil over medium-high heat. Remove the kielbasa from the pan and set aside.
3, Add the peppers and onions to the skillet and season with a pinch of salt and pepper. Cook for 5 minutes, or until softened, stirring occasionally.
4. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together. Serve nice and hot!
This is great when served beside freshly scrambled eggs and top everything with grated cheddar cheese.
When you want a breakfast burrito, just pull a bag of "fixings" out of the freezer and dump into a microwave safe bowl and heat, then dump into a warmed tortilla. Alternatively, you can spray a piece of foil with cooking spray, dump the fixings bag onto it, fold and seal, heat on a grill and then dump into a warmed tortilla for a wonderfully hot breakfast burrito.
You can get creative with the fillings in the bags, add green pepper, bacon, etc., even hot sauce prior to freezing if desired. Heating the filling separate from the tortilla and then wrapping together is the key to yummy breakfast burrito.
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