One should always give credit where credit is due. I learned about these burritos two years ago from Miss Marsha Schilling of Edson, Kansas. An incredible, wonderful soul whom I have learned so much from. The harvest and traveling for all these years has brought me so many blessings like her and I am eternally thankful.
Marsha is a farmHER, ranchHER and HarvestHER! Mother of 3 men, grandmother of 2 boys and wife to a man that never stops giving her credit! MIL, as well, to 2 lovely ladies!
She deserves the credit and thanks for bringing this recipe to my crew and my family. Always a hit and by making ahead can make my mornings a little sweeter as I can sleep in.
Five ingredients!!!!!
Flour tortillas, shredded cheese, eggs, hash browns and sausage!
Fry up & season as you wish. You can layer ingredients individually or mix all together (I always top with cheese last) and scoop into tortillas. Ahead of time, I rip my wax paper or parchment paper and Reynolds wrap into squares for quick and easy rolling.
Fill, top with cheese and roll.
Then Reynolds wrap.
These can also be put in crockpot (frozen) on warm overnight!
I made 38 sausage today but can use ham, bacon, or even making beef burritos ahead and freezing like this works well! Guess thatβs what rainy days on the harvest are for!