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Breakfast Burritos – for a crowd

Makes about 40 burritos

Breakfast Burritos, for 2011 Madison West High School grads

  • 3 pounds of bulk breakfast sausage (I used D&G maple-flavored)
  • 2 cups of chopped onion
  • 1 large red or green bell pepper, diced – optional
  • 1 bunch of green onions or scallions, chopped
  • 40 eggs
  • 1/2 stick – 4 TBLS – butter
  • 2 1/2 to 3 pounds of cheese, grated – I used a combination of Tillamook medium cheddar (boo, not from WI, but good – my main Costco indulgence is the 2-lb loaves of Tillamook cheddar they sell), and Chipotle Jack, from Forgotten Valley
  • 36 – 40 flour tortillas

Brown the sausage in a large skillet, breaking it up into crumbles with a wooden spoon. Drain the sausage if it releases a lot of fat. (The D & G sausage was lean enough that I skipped this step). Add the onions and bell pepper (if using) to the sausage, and continue to cook until the vegetables are softened. Turn the heat off, and add the green onions. Set the meat mix aside. Break the eggs into a large bowl and beat well. Melt the butter in another large skillet and add the eggs when it’s foamy. Scramble the eggs. Mix the eggs and the sausage in a large bowl. Line 2 large pans with parchment paper (I used half sheet cake pans, that are about 12 x 18, 2 inches deep). Soften the tortillas by microwaving them for a few minutes. Roll the burritos with about 1/3 cup of the egg-sausage mixture and 2 TBLS cheese in each. Place in the pans, cover with foil, and heat at 375 for 20 minutes. Serve with sour cream and your favorite salsa.

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