Breakfast Burritos

I can't remember which cookbook I originally found this recipe in, but these burritos were a godsend while I was in school. Just toss one into the microwave and it's off to that early morning class! Note that this recipe makes quite a few burritos!


Breakfast Burritos

Ingredients:
1 Tbsp olive oil
1 medium onion, chopped
1 (2lb) bag frozen O'Brien potatoes
1 dozen eggs, beaten
1/2 cup skim milk
1/4 tsp cayenne pepper
1 (7oz) can diced green chilis
1 1/4 cups reduced-fat cheddar cheese, shredded
1 1/4 cups salsa
20 whole-wheat flour tortillas, warmed


Directions:
- In a large nonstick skillet, heat olive oil over medium-high heat.
- Add onion and saute for 3-4 minutes.
- Add potatoes; continue to cook until potatoes begin to brown, stirring frequently.
- In a large bowl, combine beaten eggs, milk, cayenne pepper and green chiles.
- Pour egg mixture over browned potatoes and scramble until eggs are cooked.
- Assemble burritos by spooning about 1/3 cup egg mixture onto a warm tortilla.
- Add 1 tablespoon each of cheese and salsa on top of egg mixture, then roll into a burrito.
- Allow extra burritos to cool then wrap tightly in plastic wrap and place in a zip-top freezer bag and freeze for future use.
- For a quick breakfast on the go, discard plastic wrap and cover with a paper towel then microwave for 3 minutes.

Makes 20 burritos.