Breakfast & Brunch

Big Batch of Breakfast Burritos

Big Batch of Breakfast Burritos
Pinit

Ingredients:
18 eggs
1/2 cup milk or water
Salt and pepper
3 to 4 tablespoons butter
1 pound bulk breakfast sausage, cooked and crumbled
1 bag (32 ounces) frozen cubed hash brown or O’Brien potatoes, thawed
3 to 4 cups shredded cheddar cheese
12 to 16 (8 to 12 inch) flour tortillas
Foil

Directions:
Whisk together the eggs with milk or water. Season with salt and pepper. Melt butter in a big non-stick skillet. Add eggs and cook until they are still a little soft. Don’t overcook the eggs!

Place hash browns, scrambled eggs, cheese and sausage in a big bowl. Toss gently. Heat a few of the flour tortillas at a time in the microwave for 10 to 15 seconds to soften. Remove them from microwave. Place some of the egg mixture down the center of each tortilla. Fold burrito style, folding the short ends in first and wrapping the long ends around. Wrap each burrito individually in foil. Repeat process using all the tortillas.

Put the burritos in large re-sealable plastic gallon size bags and freeze them. When you’re ready to eat, take the burritos out of the freezer the night before and let them thaw in the refrigerator overnight.

Preheat oven to 350 degrees. Bake on a baking sheet for 15 to 20 minutes or until they are heated through. You can also take the foil off and heat in the microwave. Serve with sour cream and salsa if you want. These keep in the freezer for about 3 months.

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