At our house we don’t have any racing schoolkids, but as grandparents we do plenty of breakfast “inhaling”. Lots of other meals, too.
The photo on these Sausage-Egg Rollups (which I adapted and called Sausage-Egg-Tomato-Avocado Rollups) looked as though it would be a good comfort-food dinner item. Hubby sure gave it his heartiest “Like”. The addition of the chopped tomato and avocado brought the garden into it and just mellowed it out even more.
I loved the recipe’s suggestion about wrapping these in parchment for easier handling and then for freezing by popping them in a zip-top plastic bag. They keep in the freezer for about a month, it states—a great idea when company’s expected.
Sausage-Egg-Tomato-Avocado Rollups
1/2 pound ground pork sausage, browned and drained (I used turkey sausage)
5 large eggs (I used 1 1/4 cups egg substitute)
1 tablespoon milk (I used skim)
pinch of salt (or salt substitute) and pepper
3/4 cup shredded sharp Cheddar cheese
salsa of your choice
6 (6-inch) fajita-sized flour tortillas
chopped tomato
chopped avocado
Scramble eggs in nonstick skillet over medium heat to desired consistency. Divide sausage, scrambled eggs, cheese, and salsa equally among the 6 tortillas. Spoon ingredients down center of each tortilla. Add chopped tomato and avocado. Roll tortillas up. To make ahead, wrap in parchment paper. Chill in a zip-top plastic bag up to 3 days or freeze up to 1 month. If frozen thaw overnight in fridge before reheating. To reheat microwave at high 1 to 1 1/2 minutes. If freezing add tomato and avocado after you thaw and not before you freeze. Makes 6. (Source: Southern Living September 2012)
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