Ingredients:
1/2 lb chorizo sausages, crumbled and cooked
6 eggs
1/2-3/4 cup salsa
1 cup cheese, shredded
12 burrito-size flour tortillas
Directions:
Combine sausage, eggs, salsa and cheese.
Pour into 9×13 pan.
Bake at 350 until eggs are set, about 20 minutes.
Cut into 12 pieces of 2×4 inches.
Heat wraps a few at a time by wrapping in paper towel and zapping in the microwave about 20 seconds. This makes them flexible and less likely to tear. Don’t heat them all at once unless you’re faster than me, because they cool off as they wait.
Place one piece of egg on the lower edge of each wrap. Fold in the sides and roll up. Wrap in plastic wrap.
At this point, burritos may be kept in the fridge up to one week, or frozen on baking sheet [when solid, put in ziploc bag together] and kept up to 3 months.
To serve, remove plastic wrap and wrap loosely in paper towel. Zap on high in microwave about 1 minute if using from fridge, or about 2 minutes if frozen.
Note — you can use the egg mixture to make “McMuffins” also. Cut into squares instead of rectangles. To use, heat in microwave the same as for burritos, whether thawed or frozen, and serve on a toasted and buttered English muffin. My daughter prefers them this way, so I usually make half the pan for her and half as burritos for my son.
Servings: 12
Time preparation: 20 min.
Time total: 40 min.