Burrito Recipe
Danielle Lopez: I started making breakfast burritos a few years ago and I just like made up a recipe. I was originally doing it for a fundraiser because I have a scholarship. I was always working on making it better so every time I made a batch, I thought, ‘Okay, that was okay,’ but now I’ve got it down. So I make thousands of burritos every year and it’s really quite simple. All I do is I get my scrambled eggs just like a normal scrambled egg. I used to use regular potatoes, but I found that tater tots are easier and they’re tastier and people like them more, so I use tater tots. Then I put cheese sauce with my homemade salsa in it, and Jimmy Dean spicy sausage makes it the best. So just cook all those things up. Combine them and it’s best if you put the Velveeta on top of it because if you don’t, it’s too dry, so the Velveeta melts over the top of it and that’s it. It’s that simple.
Burrito shells (10 count)
Jimmy dean spicy sausage
8 scrambled eggs
50 tater tots
Melted cheese sauce infused with homemade salsa
Spread the ingredients with the 10 shells.
Wrap in foil
Heat it in the oven as you prepare for work or school and eat on the go!
Salsa Recipe
Danielle Lopez: The salsa is a recipe that I got from a friend many, many, many years ago and I think the secret to the salsa is that it uses real tomatoes and canned tomatoes, and I don’t know why but that just has like the right amount of sodium or taste in it, that makes it to where I don’t have to add anything like that. So it’s just a combination of diced tomatoes out of a jar, roma tomatoes, green onions, and then the jalapenos which also come from a jar because if you didn’t do that it would either be way too hot or not hot enough depending on the jalapeno.
5 Roma tomatoes
1 large can diced tomatoes
1 bundle green onion
8 oz jalapenos
35 grams garlic
1 tablespoon vinegar
