I've been experimenting with a breakfast burrito recipe I use since I ran across "Tortilla Shell Bakers". The idea is to entice my granddaughters to eat something other than pancakes or fruit-loops for breakfast. Besides they are fun to make.
1 large tomato, diced
2 tsp. finely chopped fresh basil (or 1/2 tsp. dried basil leaves)
1 medium potato, peeled and shredded (about 1 cup)
1/4 cup chopped onion
2 tsp. margerine
4 eggs or equivalent of egg substitute
1/8 tsp. ground black pepper
4 snacksize (6-inch) flour tortillas or the larger 9-inch size
1/3 cup shredded- Mexican Style 4-Cheeses (Kraft)
1. Place a tortilla in each of 4 Tortilla Shell Bakers and put in a pre-heated 350 degreeF oven, bake for a 5-7 minutes or until the shells are firm to the touch. Set aside to cool.
2. Meanwhile, in a small bowl, combine Tomato and basil, set aside.
3. In a large skillet, over medium heat, saute potatoes and onion in margerine until tender.
4. Crack 4 eggs or the equivalent of your favortie egg substitute into the skillet; sprinkle with pepper. Cook, stirring occasionally until mixture is set.
5. Divide egg mixture evenly between the baked tortilla shells; top with cheese.
6. Top with the tomato/basi mixture.
Makes 4 servings.
Some variations would include using wholewheat, tomato or spinach tortillas.
Also I used a second tortilla shell baker pan to hold the tortilla in place.
Here's the 2 sizes I've tried, so far. Snacksize (6-inch) and th 9-incher.
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The idea is to entice my granddaughters to eat something other than pancakes or fruit-loops for breakfast. Besides they are fun to make.
