Ingredients
Scale
- 12 large eggs
- 1/2 cup milk
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 (10-inch) flour tortillas
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Whisk eggs, milk, salt, and pepper in a large bowl.
- Heat oil in a non-stick skillet over medium heat.
- Pour egg mixture into skillet and cook, stirring occasionally, until set but still moist.
- Remove eggs and set aside.
- Warm tortillas slightly to make them pliable.
- Layer tortillas with eggs, sausage, cheddar cheese, and Monterey Jack cheese.
- Fold and roll tortillas tightly into burritos.
- Wrap each burrito in plastic wrap and then aluminum foil.
- Store wrapped burritos in a freezer-safe bag or container.
- Freeze for up to 3 months.
- To reheat, remove foil and plastic wrap, wrap in a damp paper towel, and microwave for 1-2 minutes.
Notes
- Freeze burritos for up to 3 months.
- Use plastic wrap and foil to prevent freezer burn.
- Store in the fridge for up to 3 days.
- Warm tortillas slightly before assembling to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 220mg