Breakfast Burritos

3 dozen eggs
2 one-pound sausage meat
2 32-ounce packages frozen hash brown potatoes (shredded or cubed, your choice, I used cubed)
2 7-ounce cans Ortega diced green chiles
1 medium yellow onion
16 to 24 ounces shredded Cheddar cheese (depends on how much cheese you like)
salt and pepper to taste
24 large (burrito size) flour tortillas

Scramble the eggs. I beat the eggs with about half a cup of milk and a couple of tablespoons of water and salt and pepper to taste.

Cook the hash browns according to package directions. I chop one yellow onion up and add it to the hashbrowns as they cook.

Cook the sausage. I chop it pretty well, so it's crumbly, as it cooks.

Using the biggest mixing bowl you can find, place hash browns, scrambled eggs and sausage in the bowl and mix gently but thoroughly. Add the green chiles and gently stir into mixture.

Place the flour tortillas on your kitchen counter, just a couple at a time so they don't dry out (if they dry out, they break when you fold them), and sprinkle Cheddar cheese down the middle.

Place a couple of big spoonfuls of the potato-egg-sausage mixture on top of cheese. Fold burrito, folding the short ends in first and wrapping the long ends around.



Wrap each burrito individually in aluminum foil and freeze. These last a couple of months in the freezer.

Just pop them in a 350 degree oven for about 20 minutes until they're heated through. If frozen, let thaw overnight in refrigerator first. They are super delicious:-) Serve with salsa!!