Breakfast Burritos

At work we have a 'pig-out' day right before Christmas.  A co-worker makes these Breakfast Burritos every year and they are always the first to disappear.  The burritos are wrapped in foil and kept warm in a crockpot.  I seriously think people stand by the door waiting for him to walk in with his crockpot..they are that good!

1 lb. Ground Chuck
1 lb. Chorizo (a Mexican sausage)
1/2 to 1 onion (to taste)
1 - 1 1/2 peppers (red and/or green) (to taste)
1/2 package Taco Seasoning mix
1/4 cup water
12 eggs
1 pkg (4 cups) finely shredded cheese (I used cheddar, but a white cheese or Mexican blend would be good, too)
about 30 flour tortillas (I purchased the 7" Fajita size)

Saute the onion and peppers.  Remove from the pan and set aside.

Brown the ground chuck and the chorizo.  Drain the grease.  Add the taco seasoning mix and the water.  Stir to combine.

In a separate skillet, scramble the eggs.  Salt and pepper to taste.

Combine all of the above ingredients in a large bowl and gently stir.  Gently stir in the cheese.

Fill each tortilla with a heaping 1/4 cupful of the mixture.  Fold up opposite top and bottom ends and roll.  I found that the tortillas fold/roll better if they are warmed slightly in the microwave to make them more pliable.  (Tip:  when warming the shells, place a cup of hot water in the microwave next to the shells to add moisture so they do not dry out.  Warm just a few shells at a time).

Wrap each tortilla in foil.  When you are ready to eat them, you can warm them in the toaster oven (you may leave the foil on them) or in the microwave (remove the foil!).

This recipe makes a lot of burritos.  They are great to freeze so you have them handy whenever you need a quick breakfast on the go.  To freeze them, put the foil-wrapped burritos in a Ziploc bag. 

Makes 30

Janice