Scrambled Egg and Chorizo Burritos

Ingredients

• 4 eggs
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 1 lb chorizo sausage, removed from casings, cooked and drained
• 1/2 cup each diced green pepper, onion
• 2 cups frozen hashbrown potatoes
• 1/2 tsp each salt and pepper
• 1 heaping tbsp salsa verte
• 1 cup shredded sharp Cheddar cheese
• 10 flour tortillas

Directions

1. Saute the peppers, and onion over medium high heat in the butter until beginning to soften. Add the hash browns, salt and pepper, and continue to saute until golden and cooked through. Set aside.
2. Whisk the eggs together with the salsa verte and begin to scramble in a pan treated with olive oil over medium heat.. When the eggs are still somewhat soft, add the sausage and egg mixture and continue to scramble together. Remove from heat when eggs appear to be almost done (as per the video)
3. Fold in the cheese.
4. Place 1/2 cup of the egg mixture onto each burrito.
5. Roll up each tortilla to make burritos, folding in the ends and rolling up. Wrap individually and package in zip-lock freezer bags.
6. When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.
7. You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp.