Breakfast Burritos

So I love to make breakfast burritos. They are pretty quick to put together and the beauty is that you can make a bunch at once and then freeze them. All you have to do on a morning before work is cover one with a paper towel and zap it for 45 seconds, get out a little salsa to serve with it and you are good to go! Very satisfying I must say.

Breakfast Burritos

1 12 oz package of Chorizo

1 lb breakfast sausage (you can use all breakfast sausage if you prefer it very mild)

4 medium potatoes, peeled and chopped

4-6 large Crimini mushrooms, chopped

6 large eggs, beaten

salt and pepper to taste

2 cups shredded cheese

18 or so medium flour tortillas

Preheat the oven to low - 200 and place the tortillas in foil wrapping and place in the oven to get warm and soften. In a large non stick skillet cook the Chorizo and sausage until cooked through and broken up into small pieces. Next add the potatoes and mushrooms and cook over medium-low until they are tender and cooked through. Pour in your beaten eggs and stir occasionally until the eggs are mixed throughout and scrambled together. Season with salt and pepper to taste.

I find it easiest to make an assembly line so have your tortillas, then your skillet, then you cheese and have your freezer bags ready as you finish them. In your tortillas scoop about 1/4 cup of filling in each one and top with a sprinkling of cheese. Fold up the bottom of the tortilla and then then sides. Place in your freezer bag and then keep going until you have them all filled and packaged.

You can make this on a smaller scale of course just for breakfast and you can also make some for breakfast and then compile the leftovers for the freezer. That is what I usually do. Just make sure you put them in the oven for a little while to melt the cheese and heat them together a bit for best results. Enjoy!