Breakfast Burritos

With a busy weekday schedule, it's important to remember breakfast.  But, we don't always have time to make a good breakfast every morning.  Here's one recipe that will help you get through those busy mornings, and out the door!

Ingredients
12 eggs
1/2 tsp pepper
1/4 tsp salt
2 tbsp olive oil
1 lb Italian-spiced chicken sausage
6 10-inch flour tortillas (or 12 6-inch corn tortillas, for gluten-free preparation)
1/4 onion, chopped (approx. 3/4 cup)
3/4 cup shredded cheddar jack cheese

Make-Ahead Preparation

• Place a 9x13 baking dish (or cookie sheet) in the freezer for at least 1 hour.
• Break eggs into a medium bowl.  Add salt and pepper.  Beat well.
• Preheat olive oil in a large skillet over medium heat.  Add eggs.  Cook over medium heat, stirring frequently (scrambled preparation), until eggs are cooked.  Tip:  Do not overcook the eggs.  Err on the side of undercooking, as they'll finish cooking when the burrito is reheated.
• In medium skillet, cook chicken sausage over medium-high heat (or according to package directions), stirring frequently, until thoroughly cooked.
• If using corn tortillas, steam until no longer brittle.  Tip:  For corn tortillas, steam, fill, and roll one burrito at a time rather than steaming all tortillas then beginning to fill them.
• Divide eggs, chicken sausage, onion, and cheese equally among tortillas.  Roll tortillas and place on pre-frozen baking dish (or cookie sheet).  Place in freezer, uncovered, for at least 4 hours, or up to 24 hours.
• Once burritos are frozen through, place each burrito in its own freezer bag.  Place burritos in freezer until ready to use.

Tip:  To keep tortillas rolled while freezing, place a heavy
spoon on top.

To Serve:

• Heat in microwave until heated through, approximately 60 seconds for 6-inch tortillas, or 90 seconds for 10-inch tortillas (depending on your microwave).
• Top with salsa and sour cream, if desired.