These burritos are great for mornings on the go! I often warm them up for my husband as he’s getting ready for work. You could also send them off with your kids before school. Customize them however you like, there are all kinds of options!
12-16 burrito sized flour tortillas (I used regular size whole wheat tortillas this time and was able to make about 10 burritos.)
2 cups cheddar cheese, grated
To prep the burrito ingredients:
In a large skillet, brown the sausage. Remove from heat and drain excess fat. Set aside. Brown potatoes in oven by placing them on a baking sheet and broiling according to package instructions until crisp. Meanwhile, mix eggs, milk, salt and pepper together in a medium mixing bowl. Over medium heat, melt the butter in separate large skillet. Add egg mixture to skillet and scramble the eggs, removing from heat once the eggs are cooked but still moist. Warm green chili sauce over medium heat in saucepan until warmed through.
To assemble the burritos and prep to freeze:
Warm the flour tortillas on skillet or in the microwave until soft and flexible. Fill tortillas with 1/3 cup scrambled eggs, 2-3 T. sausage, and 1/3 cup potatoes. Top with cheddar cheese and green chili sauce according to taste. Fold tortillas snuggly into burritos. Wrap each burrito in plastic wrap, then place in freezer bags. Freeze.
On serving day:
Remove burrito from freezer and remove plastic wrap. Wrap in a paper towl and place in microwave on defrost for 3 minutes, then on high for 1 minute. Let cool and enjoy with sour cream or salsa!
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