Ski-day Breakfast Burritos

Ingredients

• 1 lbs Hot Italian Sausage Seasoned with cumin. paprika. salt. and pepper
• 18 item Eggs Cracked into a large bowl. seasoned with cumin. paprika. salt. pepper if you want add some italian dressing
• 1 bag Refrigerated Hashbrowns Seasoned with cumin. paprika. salt. and pepper
• 1 can Black beans Drained
• 2-3 Strips Bacon Cooked to desired crispiness and diced
• 1 item Tomato Diced
• 1 item Anaheim Pepper Small diced
• 1 item Bell pepper Small diced
• 1/2 item Onion Small diced white/yellow/sweet each work great
• 1 item Shallot Small diced
• 4-6 cloves Garlic Minced
• 3 cups Cheddar Cheese Shredded
• 2 item Spice Cubes
• 1 Tbsp Olive Oil
• 2 Tbsp Canola Oil
• 1 Tbsp Soy Sauce
• 4 Filet Anchovies Mashed into a paste with a fork
• 1 Tspn Marmite
• ~ To taste Cumin
• ~ To taste Paprika
• ~ To taste Salt
• ~ To taste Pepper
• ~ To taste Cayenne Pepper
• 1 glass Water
• 20 item Flour Tortillas 10-12 in in diameter
• 20 Squares Aluminum Foil

Instructions

1. Filling Prep
2. 1. Get a big dutch oven or pot. over high heat sauté onion. garlic. shallot in the olive oil until fragrant and clarified. toss some cumin. paprika in there
3. 2. Toss the peppers in there and keep that frying goin until it feels right peppers are softened
4. 3. Add the sausage in there brown it up. get those veggies mixed into the meat. season with salt. pepper. cumin. and paprika. Keep it going until meat is cooked through.
5. 4. Turn the heat to medium add the spice cubes. soy sauce. anchovies. and marmite. cook until cubes have melted in and everything is well combined.
6. 5. Add the beans. tomates. and bacon stir that bitch up. want a nice slop of everything combined. Season with paprika and cumin to taste. Turn to medium-low and let that beast stew for a bit.
7. 6. Wok over high heat. once heated add 1 Tbsp canola oil and eggs. scramble them bitches until cooked through. Add to the slop.
8. 7. Clean wok quickly return to medium-high heat. Once heated up add rest of canola oil and hash browns to wok. spread them out so there is a broad layer in contact with the wok. Let them cook until they are nice and brown. flip and let the other side cook.
9. 8. While those hash browns cook get those eggs mixed in.
10. 9. Once hashbrowns are browned up and cooked through add them to the mix. Stir it all up and that should be a nice filling for your burritos. Give it a taste test. Season with cumin. paprika. salt. pepper. and cayenne to preference.
11. Constructing the burritos
12. 1. Build yourself a little burrito assembly line with your favorite soux chef this is a two-person job. one person focuses on warming up tortillas and making sure there is sufficient cheese. other fills and wraps.
13. Station 1: Aluminum square
14. Station 2: Tortillas break into batches of 5. rub a light coat of water on each tortilla. sandwich 5 between two plates. microwave for 15-30 seconds.
15. Station 3: Filling
16. Station 4: Cheese
17. Station 5: Wrap
18. 2. Person 1 tortilla on aluminum foil. add filling. cheese. wrap it up in tortilla and then aluminum foil
19. 3. Let burritos cool. stick in freezer
20. Enjoying:
21. 1. Pull out desired amount of burritos the night before and put in the refrigerator so they thaw.
22. 2. Wake up early as balls for ski day. Put a cast iron over medium-low heat. Add burritos still wrapped in aluminum foil to the cast iron while you get ready
23. 3. Monitor as you get your shit together. flip when the down side feels hot. when in doubt just give it a flip. Will take at least 20 minutes. probably 30 minutes. keep it on heat until it has cooked through and the tortillas are crisped up a bit if you like it like that.
24. 4. Eat in the car with hot sauce and sour cream. Take them out of the aluminum foil before you eat… dont eat the aluminum foil… would not recommend