Do Ahead Breakfast Burritos

I cannot believe I have not posted this recipe earlier. It is based on a recipe I got from my super sweet mother-in-law. It makes about 50 breakfast burritos that you wrap in foil, put in zip loc bags and then warm up in the microwave. I like to keep them on hand for cold mornings when I want to give my boys something hot for breakfast but fast and easy. They are also great to have when company is coming. Everyone can quickly warm up their breakfast as they wake-up ... the early birds and the late sleepers all get a yummy hot breakfast.

Merry Christmas, Happy Holidays, and a Happy New Year to you and yours.

Ingredients

50 soft flour tortillas (if you can find the kind that say "homestyle" they are soft enough that you don't have to butter the tortillas, saving you a step)

One Dozen Large Eggs

One Bunch of Green Onion Tops, Chopped (I use my kitchen scissors to cut them up)

1 Pound of Light Sausage

6 Pieces of Thick Bacon

2 Pounds of Shredded Hash Browns

Butter

Reynold Wrap foil sheets (come 50 to a box ... can be found with the foil and plastic wrap)

Shredded Cheese (optional)

1. In a large skillet brown the sausage. When it is finished, pour it out on a paper towel lined plate and let it sit. After the sausuage has drained, pat the top of the sausage with another paper towel to help absorb some more of the fat.

2. While the sausage is browning, cook your bacon in the microwave until crispy. Break into small pieces. Pour the drained sausage and the crumbled bacon into a LARGE bowl.

3. Put a couple of tablespoons of butter or canola oil in a skillet and pour the frozen shredded hashbrowns in the pan along with your cut up green onion tops. Stir and cook them until the hashbrowns are tender and a little browned. Add the cooked hashbrown and green onion mixture to your bacon and sausage mixture and mix well.

4. Crack a dozen eggs and beat them. Cook them until soft (not too hard) in a skillet. Add the scrambled egges to the hashbrown and meat mixture and mix well.

5. If you bought soft enough tortillas, you can skip this step. You know they are soft enough if you can roll them and they don't crack. If they crack when you roll them, put a stack of tortillas in the microwave and heat for about 30 seconds to a minute ... to where they are soft. Then butter the tortilla on both sides. Fill it with a small amount of egg, pototo and meat mixture. Add a little cheese if you like. Then put the loaded tortilla in the middle of a foil sheet. Bring a small amount of the right and left side towards the middle (maybe an inch or so). Then while holding the right and left sides in with your index fingers and middle fingers, roll the stuffed tortilla away from you with your thumbs. Hold the tortilla in a rolled position. Take the right side of the foil sheet and fold it in over the top of the rolled burrito. Fold the left side in over the rolled burrito. Roll the whole burrito up. Next time I make some, I'll take pictures fo the whole process and post some steps.

Once you get all 50 burritos rolled in foil, put them in some large ziploc bags. Store in the freezer and use in about 6 months. To reheat, take the foil off of the burrito and place the burrito on a microwave safe plate. Microwave at 60% power for about 2 minutes to 2 minutes and 20 seconds. Serve with salsa. I also have family members that love them queso on top, too.