Breakfast Burrito - Low Phosphorous - PD friendly!

I'm trying to vary what my husband takes to work for his lunch, so today I made him some Breakfast Burritos.

Breakfast Burritos - PD Friendly

1 pound ground pork
1/4 teaspoon cayenne pepper
1 teaspoon ground sage
2 tablespoons of water

Mix those 4 ingredients together and refrigerate for a few hours or overnight for the seasons to flavor the pork.

6 palm sized potatoes
1 tablespoon of margarine
12 eggs

Once the pork has had time in the refrigerator, brown in a large frying pan.  After browning, drain by putting the pork on paper towels that are on a plate.

Take the 6 potatoes and cut them into fourths.  Chop them in a good processor until they are the desired size.  In the same frying pan that you used for the pork, brown shredded potatoes in margarine.

Once the potatoes are brown, add in the pork.  Scramble the eggs using a fork and then add to the frying pan.  Cook until the eggs are completely cooked, mixing most of the time to really blend everything together.

Put a spoonful inside a burrito soft shell and roll, wrap, and freeze.  It's ok if you want to eat them now too :)  The night before you want to eat them, put them in the fridge and then reheat at meal time.

You can also add any fresh veggies... tomatoes, peppers, onions... whatever you like to make it tastier!  Just remember NO cheese, unless your dietitian has said it is ok.