by Tammy Taylor
After waiting 21 weeks we are finally collecting eggs each day from our small flock of free-range chickens. Studies by Mother Earth News show that pastured poultry lay more nutritious eggs than the supermarket counterparts, including 1/3 less cholesterol and 1/4 less saturated fat, and also 2/3 more vitamin A, 2 times more omega 3 fatty acids, 3 times more vitamin E, 7 times more beta carotene and 4-6 times more vitamin D! Wow, that’s a powerful nutritional punch! You GO girls! I want to make sure none of these precious eggs goes to waste so I’m coming up with ways to use them while they’re fresh, nutritious and delicious.
Today I’ll be making breakfast burritos. I’ll make a lot so we can enjoy one of our favorite supper options; ‘Breakfast For Dinner’ tonight, and I’ll assemble & freeze the remainder for future meals. Here’s what I did:
First I grated a raw potato into my oiled cast-iron skillet and cooked it until it was tender. Then I added a couple of cubed pre-cooked breakfast sausage patties and heated it all through. Finally I added the scrambled eggs and cooked everything to a fluffy goodness.
To preserve the remainder I lined up tortillas, added some of the egg mixture to the middle of each tortilla, topped with some shredded cheese and rolled them up into an open-top envelope.
Once they were rolled up I put them into a zippered plastic bag (actually a repurposed zippered bag from the tortillas!) and placed them in the freezer. After they are fully frozen I’ll place this bag into a freezer bag to further protect them from freezer burn, although to be perfectly honest I’m not sure these will stay in the freezer long anyway! This MIY convenience food will make quick heat-n-eat meals for RancherMan & me.
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