Breakfast Burritos

My husband eats one or two of these burritos every morning on his way to work.  They are a very convenient and filling breakfast, so I'm making a batch of them every few weeks.  They're also very flexible.  You can change a lot of things to your personal preferences.  You can switch up the meat or eliminate it altogether.  You can leave out the green chiles and add salsa to each burrito as you assemble them.  You can omit the beans and add peppers or veggies.  You can also change up the proportions.  Do some experimenting and find the burrito you like.

Difficulty: Easy
Category: Breakfast
Recipe Column: P

Yield: 10

1 tbsp butter
1/2 lb breakfast sausage
7 oz canned green chiles, undrained
1/2 lb frozen hashbrowns, thawed
1 can black beans, drained and rinsed
10 eggs
1/2 tsp salt
1/2 tsp pepper
1/4 lb cheddar, shredded
10 flour tortillas

1. Melt the butter in a large, wide pan over medium high heat.  Add the sausage and cook until brown, stirring frequently and breaking up the sausage.
2. Add the green chiles to the sausage and cook for five minutes, stirring regularly.  Add the hashbrowns, salt and pepper and cook for 10 minutes, stirring regularly.
3. While the hashbrowns are cooking, crack the eggs into a bowl so you can add them all at once. 
4. Add the beans to the pan.  Then pour in the eggs.  Stir to combine.  Cover the pan with a lid to help the eggs cook.  Stir the eggs regularly making sure to get the corners and the bottom.
5. Once the eggs are cooked through, stir in the cheese.  Taste and adjust salt and pepper to taste.  Let the filling cool slightly.
6. Assemble the burritos by placing a large spoonful of filling in the center of each tortilla.  Fold the edges of the tortilla in then bring the bottom of the tortilla up over the filling and roll the burrito up.  Place the burritos on a cookie sheet lined with parchment paper.  Save the bag the tortillas came in and the twist ties.  You can store the burritos in them once they're frozen.

To freeze:

Freeze the burritos on the cookie sheet and transfer them back to the tortillas bags for storage once they are frozen solid.

To serve:
Wrap a burrito in a lightly damp kitchen towel.  If the burrito is already thawed, microwave for 1.5 minutes at 80% power.  If the burrito is still frozen, microwave for 3.5 minutes at 30% power then for 1.5 minutes at 80% power.  Either way check the internal temperature of the burrito to insure it has reached 140 degrees.