12 eggs, beaten
1 lb bulk sausage, cooked (or crumbled links)
1/2 cup chunky salsa (your choice of heat)
2 cups cheddar cheese, shredded
24 flour tortillas (you can also use whole wheat)
1 green pepper, finely diced (optional)
6 potatoes, shredded and fried until cooked through (optional) or 6 hash browns (optional)
jalapeno, slices (optional)
1 (4 ounce) can chopped green chilies (optional)
1 -2 garlic clove, finely minced (optional)
1 onion, finely diced (optional)
1 tomato, peeled and chopped (optional)
2 green onions, sliced with tops (optional)
Scramble eggs in large skillet until done; stir in cooked sausage and salsa.
Warm tortillas in microwave 20-30 seconds or until warm and flexible.
Place 1/2 cup egg mixture into tortilla; roll burrito-style.
Freeze burritos in single layer on lightly greased cookie sheet.
When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze.
TO SERVE: Unwrap burritos from foil or plastic wrap that you used for freezing.
Wrap in a paper towel.
Cook in microwave until heated through (about 2 minutes).
Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.