BREAKFAST BURRITOS

BREAKFAST BURRITOS
These are really good.  Love making a big batch and keeping some in the freezer.  Some times I add spinach to the eggs.  I would also like to try adding frozen tater tots hoping they would warm up enough when cooking burrito in the oven.  I like to eat them with Taco Sauce.

 http://fabulesslyfrugal.com/fabuless-freezer-cooking-breakfast/

UPDATE: This is seriously one of my families favorite meals for dinner, breakfast or lunch.  I like to make lots and freeze.  I think they taste better once they have been frozen and reheated.  We like the sausage links instead of ground sausage.  This last time I got one package regular and one package bacon flavored.  Each burrito got one of each. Yum!  Also my favorite cheese combo is sharp cheddar and monteray jack.  I put a little in each.  Yum!  We like to have with fruit salad and potato rounds or tots.

UPDATE: Made these to eat on a trip to WA for Lexi's baby blessing.  Lisa had the idea of adding green chilies - must try!
 
FOR ONE FAMILY
1 to 1 1/2 lbs ground sausage cooked
12 eggs scrambled ( salt and pepper) 1 cup shredded cheddar
1 cup shredded pepper jack (any cheese will work)
8 burrito size tortillas
 
FOR SIX FAMILIES
6 – 9 lbs ground sausage
72 eggs scrambled w/ salt/pepper
6 cups shredded cheddar
6 cups shredded pepper jack
48 burrito size tortillas
TO PREP: Cook sausage, scramble eggs, shred cheeses.

TO PREPARE FOR FREEZING: Fill tortillas 1/4 cup cheese (half cheddar and half pepper jack), 1/2 cup eggs, 1/4 cup sausage. Wrap into burrito and then wrap in foil. Place wrapped burritos in freezer bag.

TO PREPARE AFTER FREEZING: Thaw. Bake at 350 for 10-15 minutes until cheese is melted and heated through. (Rotate halfway through baking) Could warm on grill, place wrapped burrito on grill. Rotate until warm through. Could heat in microwave, tortilla will be soft.


 I haven't the one below but it looks good.

http://fabulesslyfrugal.com/freezer-meal-recipes-breakfast-burritos/


This makes 12-18 burritos

• 1 pound ground pork sausage (bacon good too)
• 1 lb. frozen cubed Ore Ida potatoes
• 12 eggs, beaten
• 2 T. milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 T. butter
• 2 10 oz. cans green chili sauce
• 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:
1. 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:
2. 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:
3. 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!