Breakfast Burritos

I got this recipe from a friend and it's wonderful!  These burritos are the perfect thing to always have in the freezer for a quick breakfast or lunch.  My friend has a cooking blog now - The Homemade Dish - check it out for other great recipes!

Here's the quick version with pictures - scroll down for the full recipe!

Chop up the veggies.

Cook them with the sausage.

Scramble some eggs (and add hash browns)

Fill 12 tortillas with sausage mixture, egg mixture and cheese.  These were the only tortillas I had on hand, but I would recommend making them using the bigger tortillas so you can really roll them up burrito style.  I had to use toothpicks to keep these shut, then crack off the top of the toothpicks so I could put them in freezer bags.  So don't do what I did - use big tortillas!  Or I guess you could use this size and make them smaller and make more.

I smother them with my favorite hot sauce before eating!  So good!

Breakfast Burritos

12 oz breakfast sausage

1 bell pepper, diced

1 small onion, diced

salt and pepper

2 medium potatoes, baked and cool

1/3 can cream of mushroom soup

12 eggs

1/2 cup half & half

3/4 teaspoon Penzey's Fox Point seasoning*

shredded cheddar and havarti cheese

tortillas

1. Cook sausage 5 minutes - add pepper, onion, salt and pepper.  Cook until meat is done and veggies are soft.  Remove from heat.

2. Grate 2 potatoes and add to sausage.  Add soup and stir to combine.

3. In large bowl, whisk eggs, half & half, and fox point.  Cook in a bit of butter until set and fluffy.

4. Divide eggs and sausage among 12 tortillas.  Roll up and place seam side down on parchment lined baking sheet.  Set in freezer for a few hours then transfer to freezer bags.

To heat, wrap burrito in paper towel and microwave.

*Fox Point is a mix of shallots, chives, garlic, onion and green peppercorns - so if you don't have it, add some of those spices - or whatever you like!