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1
Combine eggs and milk until well-blended. Add salt, pepper, dashes of Tabasco to taste.
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2
In a skillet, heat butter over medium heat. Add eggs and scramble until cooked. When done, add to a large bowl.
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3
Cook sausage in a skillet over medium heat. Once sausage is no longer pink, remove sausage from skillet but leave the grease in the pan. Add sausage to large bowl with eggs.
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4
Use sausage grease to cook frozen potatoes. Heat skillet over medium-high heat. Add potatoes and additional olive oil if needed. Add seasoned salt. Cook for 15-20 minutes until soft and browned, following package instructions. Add cooked potatoes to large bowl with sausage and eggs.
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5
Allow ingredients to cool off in the large bowl, usually 15-20 minutes or you can place bowl in the fridge if you have to leave to help work cattle or get the kids to practice. Mix cooked eggs, sausage, potatoes in the very large bowl and stir until combined.
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6
Once cooled, add cheese and mix (don't mix in cheese if mixture is still hot-it turns into a huge gooey mess, trust me!).
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7
Using an ice cream scoop or about 4 tablespoons (however much you want to add), scoop onto tortillas. Fold tortillas and roll into burritos. Roll the burrito around a sheet of paper towel, then roll the wrapped burrito in a sheet of aluminum foil.
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8
Freeze up to 3 months, but they wouldn't last long.
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9
To heat burritos in microwave, remove foil (leave on paper towel to steam) and heat 2 1/2 to 3 minutes. Remove paper towel right away from the burrito because otherwise they will stick together like close friends and won't want to separate. To heat on campfire, place aluminum wrapped burrito on warm coals until heated through, about 5-7 minutes. When cooked, they also makes a great pocket warmers if you're working outside and want to take breakfast along. To heat on tractor, place wrapped foil burrito on manifold about 5 minutes until heated through.
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10
Enjoy!
