Recipe: Breakfast Burritos

BREAKFAST BURRITOS (40 burritos)

• 40 med. tortillas, the fresher the better
• 1 lb. hot sausage, cooked & drained 
• 1 lb regular sausage, cooked & drained (not brown sugar flavor.  Can cook both sausages together.  Use the leftover drippings to make gravy for tomorrows breakfast.)
• 24 eggs, scrambled (can cook in oven/turkey roaster*)
• 2 bags O’Brien potatoes, cooked in oven until firm
• 1 1/2 lb. shredded cheese (mix of cheddar & Monterey jack)
• 1 lg. can green enchilada sauce
• 1 box Velveeta type cheese, grated
• 40 Foil wrappers
• Box of gallon zip-lock bags to store the wrapped burritos in (can use tortilla sacks)

Mix sausage, eggs, potatoes, cheeses, and enchilada sauce in a big bowl.  All the cooking and mixing can be done a day ahead.

Fill & roll tortillas.  Wrap with foil. Freeze.  To eat, unwrap from foil, microwave approximately 2 minutes from frozen.  The foil can be saved to use again.

*To cook eggs in turkey roaster:  spray turkey roaster with non-stick spray. Scramble eggs in a bowl; add 2 C milk, stir.  Pour all into turkey roaster at 350.  Stir every 1/2 hour until done.  Expect it to take about 1 1/2 hours.