Ingredients
Scale
- 2 lbs pork sausage
- 24 eggs, beaten
- 2 cups shredded soft cheese (we used queso quesadilla)
- Salt and pepper, to taste
- 1 minced small onion (or the equivalent in freeze-dried onions)
- 1/2 cup diced green chilies
- 10 to 12 large burrito tortillas
Instructions
- In large skillet over medium heat, cook pork sausage, breaking up sausage with wooden spoon or spatula while cooking. Cook sausage 7 to 10 minutes until cooked through. Drain. Transfer sausage to bowl.*
- Return skillet to stove over medium-low heat (no need to wipe clean; you can use any leftover grease to cook eggs). Add eggs and cook, stirring often, about 5 to 7 minutes until soft scramble forms. Stir in shredded cheese. Season with salt and pepper, to taste.
- In small bowl, combine minced onion and diced green chilies. Place 1 tortilla on sheet of aluminum foil. Top with about 1/2 cup egg mixture, 1/3 cup sausage, and 1/4 cup onion-chilies mixture (adjust to your preference). Fold over edges of tortilla and roll up into burrito shape (see photos above for direction). Place burrito seam side-down on foil. Leave burrito uncovered on foil at least 30 minutes so ingredients have time to cool completely before transferring to freezer. Repeat for remaining tortillas.
- Once fully cooled, wrap burritos tightly in foil, label with today’s date and transfer to freezer. Freeze at least 4 hours and store in freezer up to 1 month.
- To cook, unwrap burrito from foil and wrap burrito in paper towel. Place on microwave-safe plate. Microwave 2 1/2 minutes until heated through.
- *NOTE: Even with filling these burritos to the brim, we didn’t use all of the cooked pork sausage. Save the rest to put in a breakfast scramble, hash or frittata, or freeze it for the next time you make freezer burritos.