Bulk Breakfast Burritos

• Meijer fajita tortillas, 20 count
• 18 eggs, beaten (20 eggs & you’ll have egg mixture left over)
• 16 ounces Bob Evans original sausage 
• 2 Roma tomatoes, diced
• 7 ounce can green chiles 
• 5 tsp minced onion, reconstituted in water
• 10 American cheese slices, cut into 4 strips

Use the big spatula 

1/3 cup of egg mixture onto each shell

Minestrone

Preheat Dutch oven for 5 minutes on the setting one notch above medium. Sauté half of a large onion & two ribs of celery in 2 T olive oil until onions are translucent. Sprinkle the following on the vegetables while they’re cooking: salt, pepper, red pepper flake. Once onions are translucent, add 3 cloves of garlic and some garlic powder. Stir the garlic into the onions/celery.

Add one quart of chicken or veggie stock, 28 oz can crushed tomatoes, 15 oz can fire roasted diced tomatoes, bay leaf, 2 tsp Caldo de Tomate, 1/4 lb ham slices, diced, and Parmesan rinds if you have any. Also add some oregano and thyme. More oregano than thyme—a pinch of thyme is all. Maybe a teaspoon of oregano. Cook for 20 minutes. Let set for a few hours.

When you’re ready to serve, cook a cup of ditalini. While you’re doing that, heat the soup up. Towards the end, add your frozen vegetables (peas, carrots, and green beans if you’re feeling them) and cook them just long enough to heat through. If you plan on leftovers, serve the ditalini on the side.

Tex Mex Soup

Spice Blend:

• 1 T chili powder 
• 1 t cumin
• 1 t smoked paprika 
• 1 t coriander, ground
• 2 t Caldo de Tomate

Prepare the following:

• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 jalapenos, cut into half-rings
• 4 cloves garlic, minced

1. While you’re chopping veggies, heat a Dutch oven over medium heat.
2. Add 2 T olive oil to the Dutch oven.
3. Add in the vegetables (except the garlic) and season with adobo seasoning.
4. Sauté the veggies for around 10 minutes, stirring occasionally 
5. Add in the minced garlic, cook & stir for 30 seconds
6. Sprinkle spice blend over the veggies, mix in and cook for a couple minutes
7. Add in 2 quarts of stock and a 28 ounce can of crushed tomatoes. Bring to a simmer.
8. Add in 2 cans of black beans (liquid included). Cook just until they are heated through.
9. Serve with lime wedges and tortilla strips.