Hot Breakfast To Go Recipes

HOT BREAKFAST TO GO

Steps:

• Beat eggs.
• Combine beaten eggs, cream soups, and pepper thoroughly with stand mixer or food processor.
• Add sauteed veggies and meat to egg-soup mixture.
• Scramble egg mixture until just slightly less cooked then you normally like your eggs.
• TIP: You may do this in batches in a skillet or all at once in a dutch oven, carefully stirring eggs so uncooked portions flow to bottom.
• Fill each pita half (tortilla or other bread "wrapper") with cooked egg mixture and top with approximately 2 tablespoons of shredded cheese.
• TIP: Keep a 9x13 pan handy to place filled pockets in an upright position while assembling the pockets.
• TIP: Place "Burrito-style" Hot Breakfasts to go on cookie sheets, not touching one another.
• TIP: Allow the Pita-style pockets to cool somewhat before adding the cheese unless serving immediately.
• Place filled pockets (or burritos or sandwiches) in freezer.
• Once frozen, package each pocket separately in microwave/freezer-safe wrapping and store in freezer for grab, zap and run breakfasts.
• To serve, reheat the frozen breakfast in the microwave for approximately 90 seconds, until hot throughout.
• You WILL need to experiment with the reheating time as microwaves can and do vary greatly.
• Makes 24 hot breakfasts to go.
• You may prepare 1/3 of the recipe for a sit-down family breakfast if you do not wish to freeze it by cooking the eggs to your normally desired level of doneness.
• A third of the recipe would serve 4-8, depending on your family's appetite.