Basic Breakfast Burritos

Another burrito recipe for ya.  The one is the last of the 4 burritos we have been making at our burrito class.  These freeze really well for up to 3 months.  Just wrap them individually with foil and toss them into the freezer.  One thing to remember, is you will not want to add moisture to your eggs, (such as milk) if you are going to freeze them.  They will get to soggy if you do.  The freezing process naturally moistens things, so keep them on the dry side and they will be perfect after they have been frozen.

If you are going to eat them right away, feel free to add a splash of milk.  This recipe will make about 6-8 burritos give or take. So if you are going to make them to freeze, I triple the recipe to make about 30 burritos. Use the Scrambled Eggs For The Masses recipe for big batches. 
We also found that when you add cheese to them, it holds it all together a little better.  The eggs and such, don't fall out all over the place as easy. Plus cheese just makes everything better eh?

Basic Breakfast Burritos

2 dozen eggs,

1 lb of ground breakfast sausage

salt and pepper

splash of milk (optional) (I wouldn't add if you are freezing them)

Cheese (I use the cheddar or the jack and cheddar mixed)

Brown the breakfast sausage in a large skillet.  Remove meat, reserving the fat.  Scramble the eggs in a large bowl and add milk if desired.  Pour into the large skillet with the fat from the sausage. (not necessary but it adds flavor to the eggs.) Season them with salt and pepper. On medium heat, cook the eggs through, stirring constantly. Pour both the eggs and sausage in a large bowl and stir to combine.

Place desired amount of mixture onto a tortilla. Sprinkle with cheese.  (I use about a tbsp.) Wrap and eat or freeze.