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Prep 25min
Total8hr40min
Servings8
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Ingredients
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 Count)
1
cup shredded Cheddar cheese (4 oz)
Thick & chunky salsa
Sour cream
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Steps
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.
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You can also store the burritos in individual resealable plastic bags.
If you'd prefer, you can microwave the burritos instead of baking them. Wrap 1 burrito in a microwavable paper towel and microwave on High 1 to 3 minutes.
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