We love these babies for a filling breakfast or lunch. Great for expecting moms and busy families.
Ingredients:
12 eggs
1 C milk
salt & pepper
shredded cheese
1 lb sausage, cooked and drained
pepperocinis
10 burrito-sized tortillas
Directions:
Add eggs, milk, and s&p to bowl; beat.
Cook the scrambled eggs and set aside to cool.
Tear 10 pieces of aluminum foil for wrapping burritos.
Place a tortilla on a piece of foil.
Add eggs, cheese, sausage, and pepperocinis, making a line down the middle of the tortilla, left to right. Leave enough room at the beginning and end of the line so the tortilla may be wrapped up.
Fold the tortilla left and right edges first, then the flap closest to you, tightly closing the last edge over the bulk of the burrito.
Place folded side down and wrap in foil. Repeat for all ten.
Burritos keep in the freezer for approximately a week, longer if wrapped burritos are stored in air-tight container.
To heat: place folded side down on plate and microwave for 90 seconds - 2 minutes.
