oohhhh dear god these are so perfect that I had to wrap them up and put them in the freezer to eat them later before I just started eating the filling out of the bowl. These ARE freezer friendly :) Just take 'em out of the freezer, unwrap it (from your aluminum foil or plastic wrap), put it on a microwave safe plate, and zap it for about 1:30 :)
- 1/4 medium cooking onion
- 5 mini potatoes
- 6 breakfast sausages
- 2 garlic cloves
- 6 eggs
- 1 tomato
- a handful of shredded cheddar cheese
- 5 white mushrooms
- 4-6 tortillas
- Canola or sunflower oil
- Salt
- Pepper
- Nutmeg
1. Get some salted water heating in pot. Dice up the potatoes. Put them in the pot and let it boil for about 10 minutes and strain.
2. Heat oil in a large non-stick pan. Dice the onion and mince the garlic. Throw it in the pan. Add the potatoes in too.
3. Take the sausage meat out of the tubing and throw it in the pan, and chop it up with your spatula.
4. Quickly slice up the mushrooms and toss those in as well. Dice the tomatoes.
5. Season with the salt, pepper and nutmeg. Throw the tomatoes in.
6. Let it all get cooked. Once the meat is completely cooked, let it sizzle away for about 4 more minutes. Remember to keep stirring and tossing it :)
7. Put the mixture inside a bowl and put that to the side. Put the pan back on the stove.
8. Crack all 6 eggs into a bowl and whisk them. Put them in the pan and let them cook til they're almost dry or "overcooked" (without burning, obviously). Add the cheddar cheese. Blend and combine the eggs and cheese with your spatula until the cheese is melted.
9. Turn off your stove, add the cheesey eggs to the tomatopotatomushroomoniongarlic mixture and mix it all together.
10. Wrap about a 1/2 cup of the mixture to a tortilla and either serve or wrap and freeze.
Enjoy!
