Make-Ahead Breakfast Burritos

 

1

lb bulk pork sausage

2

green onions, chopped

8

eggs

1

tablespoon butter

1

package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)

1

cup shredded Cheddar cheese (4 oz)

Old El Paso® Thick ‘n Chunky salsa

Sour cream

• 1 In 10-inch skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
• 2 In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
• 3 Heat tortillas as directed on package. Spoon sausage evenly onto each tortilla. Sprinkle each with 2 tablespoons cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
• 4 Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F. Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.