Scrumptious Sundays

{Freezer} Breakfast Burritos

12 flour tortillas

1 lb breakfast sausage (I used spicy)

4-5 potatoes, peeled & diced

oil

12 eggs

1/4 cup milk

2 cups monterey jack cheese

1 cup sharp cheddar cheese

salt & pepper

Put diced and peeled potatoes in a gallon ziploc baggie. Add just enough oil to baggie to coat the potatoes. Line a cookie sheet with foil and spread potatoes onto pan. Cook at 400° for 15 minutes, turn and cook for another 10 (or until soft - this depends on how small you diced them). Brown sausage. While the sausage begins cooking, crack eggs into a bowl. Add milk and salt/pepper. Whisk until creamy (about a minute). Drain sausage and set aside. Cook eggs. When the eggs are still soft and gooey, add sausage, potatoes, and cheese. After egg mixture is cooked, set aside to cool.

To assemble, you will need to warm about 5 tortillas at a time on a plate with a wet paper towel on top (this keeps your tortilla from breaking). Make one burrito at a time. Place a scoop (depending on your size of tortilla) on one side of your tortilla. Roll tucking sides at the beginning. Set aside (I put mine on a cookie sheet). When all the burritos are made, wrap each one in plastic wrap. Put the burritos in a freezer ziploc baggie and with permanent marker write the following instructions so no one forgets (this also depends on your microwave): Place burrito with plastic wrap in microwave for 1 minute. Turn over and cook 1 more minute.