Supper Breakfast Burritos by Suzanne

Ingredients:

12 eggs
2 cups cheddar or Monterey Jack cheese, shredded
1/2 pound cooked, crumbled sausage
1 cup chopped peppers / onions
1/2 cup milk
salt & pepper to taste
20-24 medium flour tortillas OR 10-12 large flour tortillas
salsa

Make-Ahead Preparation:

In a large bowl, lightly beat the eggs with the milk and salt and pepper.

Heat a large non-stick skillet over medium heat. Add the egg mixture and cook, stirring constantly, being careful not to brown the eggs, until cooked through.

While the eggs are cooking, place your tortillas on a microwave-safe dish and cover with plastic wrap. Heat for 30 to 45 seconds or until tortillas are just slightly warm. (Warming the tortillas makes them more pliable. If your tortillas are already soft enough to roll, you can omit this step.)

When the eggs are cooked through, stir in veggies and sausage.

Place ½ cup egg mixture into each tortilla (more if using larger tortillas); sprinkle with cheese and top with some salsa. Roll them up burrito-style.

Wrap each tortilla in tin foil, place on a large baking sheet and freeze. Once frozen through, transfer the burritos in batches to ziploc bags. Freeze for up to one month.

Last Minute Preparation:

Preheat oven to 350 degrees. Remove burritos from ziploc bags and heat in the tin foil for 10 to 15 minutes or until heated through.