BREAKFAST BURRITOS

20 large flour tortillas
12 eggs -- beaten
2 cups shredded cheese -- your favorite
salt and pepper to taste

Options (use one or more of these):

1 pound bulk sausage or bacon -- cooked and crumbled
2 cups diced ham
1 onion, chopped and cooked
1 green pepper, chopped and cooked
1 1/2 cups chopped mushrooms, sauteed
2 cups hashed brown potatoes -- browned
1 cup salsa

Beat eggs in a large bowl. Add the cheese, salt and pepper and stir in any combination of the optional ingredients. Pour egg mixture into a large skillet (or do it in two batches) and scramble over medium high heat until eggs are just cooked. Remove from heat.

Warm tortillas according to package directions so they are soft enough to roll. I usually microwave 4 at a time on a plate covered with a wet paper towel.

Place several spoonfuls of egg mixture along center of tortilla and roll up burrito style. Wrap each burrito individually in wax paper and place all wrapped burritos in a large freezer bag. Store in the freezer.

To serve: Place burrito in its wax paper wrapping in the microwave and cook on the defrost setting for about 2 1/2 minutes, until hot. Yield: 20 burritos.

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