SAINT PETERSBURG, Fla. — Chef and work-from-home mom Kate Lulloff from Jones Dairy Farm joined GDL via Zoom to demonstrate some unique, hearty and healthful meals the entire family will enjoy.
Her breakfast burrito recipe is a great one to make ahead of time and freeze for later.
Make Ahead Breakfast Sausage Burritos
Ingredients
2 tablespoons butter
6 large eggs
2-3 Yukon gold potatoes, diced
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/2 yellow onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 jalapeno, diced
3 cloves garlic, minced
1 tablespoon seasoned salt (or combination of your favorite spices such as cumin, paprika and cayenne)
Salt and pepper to taste
6 ounces cheddar or co-jack cheese, shredded
6 large flour tortillas
Hot sauce, optional
Cilantro, optional
Heat skillet over low-medium heat. Add butter, and when melted, add eggs. Cook eggs, stirring almost constantly, until set but still slightly wet. They will continue to cook when removed from heat. Remove from skillet and set aside.
While eggs are cooking, place diced potatoes in a deep skillet and add enough water to cover. Add 1 teaspoon of salt, bring water to a low boil and cook for 5 minutes or until tender. Remove from heat, drain and set aside.
Using one of your skillets, add sausage and cook until no longer pink. Add onions, peppers, jalapeno, and garlic, and continue to cook until veggies soften, about 2 minutes. Add potatoes and eggs and stir everything together, just until combined. Add the seasoned salt (or your spice blend), and salt and pepper to your liking.
To cool the filling quickly, spread the contents onto a sheet pan and place in the freezer for 3 minutes. Once cooled, divide the mixture evenly among 6 zip top bags. Top each with cheese. Remove as much air as possible from the bags and seal. Once sealed, place inside a larger freezer bag with as little air as possible and pop into the freezer.
When ready to eat, remove bag from the freezer and empty contents into a microwave-safe bowl. Microwave on high 2-4 minutes (depending on your microwave). Contents will be hot and cheese will be melted. Remove and set aside.
Microwave tortilla for 15 seconds to soften and warm. Scoop burrito filling onto tortilla and roll tightly. Serve with a side of salsa or sour cream. Add hot sauce and cilantro for extra flavor.
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Kendall Kirkham joined “Great Day Live” in November 2017 from Memphis, Tennessee, where she served as morning co-anchor for WMC Action News 5. Prior to her stint in Memphis, Kendall served as co-host of "Tulsa Live" at KOKI in Tulsa, Oklahoma. Kendall also worked at KETK in Tyler, Texas, The Dallas Morning News and started her career as an intern for “The Ellen Show” and E! Entertainment.
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Javanté is an award-winning journalist, having been recognized by the Associated Press for Best Anchor, Best Reporter and Best Franchise Reporting, just to name a few.
When she's not working, Java is very passionate about giving back to the community, having served on the corporate boards for The Boys and Girls Club of North Mississippi, The Civic Ballet Company, The Doniphan Dance Project and the Leadership Council for the Boys and Girls Club of Central Alabama. She has volunteered also with a number of civic organizations.
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