I make these all the time for my husband. They are delicious and filling, so he never complains about being hungry when working.
This will yield about 20 burritos.
1lb. Breakfast Sausage
1C Cheddar Cheese
Salt and Pepper to taste
1/4 C Onion, diced small
1/4C Bell Pepper, diced small
Roasted Potatoes ( https://junecleaver21stcenturystyle.wordpress.com/2015/07/18/roasted-potatoes/)
3 C Shredded Cheese (any type is fine, I usually use a mix of Cheddar and Fiesta/Taco Blend)
20 Flour Tortilla Shells (burrito size)*
-Roast potatoes per directions, set aside to cool
-Cook sausage in large skillet over medium/low heat. You want the sausage broken up (as you would for hamburger meat for tacos). Do not remove from pan.
-In large bowl, add eggs, beat lightly, add milk, cheese, onion, bell pepper and seasoning. You can add in other seasoning that you typically would for scrambled eggs.
-Pour egg mixture over sausage, you may need to lower heat, cook mixture until all eggs are done. Note that you don’t want large chunks of egg and sausage. You want this mixture well broken into small pieces. Allow mixture to cool a bit, you don’t want it to melt cheese in final product.
-Take tortilla shells, place about 3 heaping tablespoons of egg mixture in center of shell. Add a small handful of potatoes over egg. Top with about 1/8C cheese. Fold tortilla into burrito. Set aside.
-When done with all mixture and tortillas, wrap each tortilla in saran wrap and place in 2 gallon freezer bag. Freeze for up to 3 months.
-To cook frozen burrito, I leave mine in saran wrap and heat in microwave about 45 sec, flip over another 45 sec. You can also allow to defrost in refrigerator over night, and adjust microwave times. Please note that cooking times may vary depending on microwave being used. You also do not have to heat if you don’t wish to, all ingredients are well cooked.
*I have not found a Gluten Free Tortilla Shell that can handle being frozen without becoming crumbly and falling apart.