Breakfast Burritos

Need to plan breakfast for a group? Going camping? Tailgating? Or you just want a tasty breakfast -- try these bad boys out! They also store great in the fridge or freezer for breakfast on the go! They are packed full of meat, hardy and won't disappoint.

Yields 10

Ingredients:

- 1 lb bacon

- 1 lb bulk sausage (Italian or breakfast)

- 4 slices ham (I use thin deli ham)

- 10 to 12 eggs

- 10/12 tortillas medium sized

- 3 to 4 bell peppers depending on size - I like using red, yellow and orange

- 2 stalks green onion/scallion

- 1 white onion (medium-large)

- teaspoon garlic powder

- pinch red pepper flakes

- salt and pepper

- splash of cream or milk for the eggs

- Cheddar cheese (a lot -- this is preference -- I add a good handful to eggs then add more in each tortilla over the mixture) Grate your own - it's always better!

Optional ingredients:

- Potato

- Avocado

- Jalapeno

Directions:

1. Cut the bacon into small strips and add to a large pan that has sides. At the same time, add the bulk sausage. Add plenty of black pepper to the meats. With your spatula start to break up the sausage into small bits as it cooks. Cook until crispy and finished - about 10 minutes.

2. When the meats are done cooking - remove all to a plate lined with paper towel. Drain all but 1- 2 tablespoons of grease from the pan and turn heat to medium. (I leave more grease in the pan if I am adding potatoes.)

3. Dice all the veggies small and the same size. I don't like big chunks of onion or bell pepper -- we just want the flavor here folks. Cook these in the grease until tender. (If using potatoes - put those in the pan 2 minutes before the rest of the veggies to begin to soften first).

4. Once the veggies are tender - add the diced ham to warm through.

5. Add some garlic powder, salt, pepper and hot pepper flakes and stir.

6. Turn the heat to low medium and give it a chance to cool briefly while you get the eggs ready. Mix the eggs, milk and some salt and pepper in a bowl and whisk. Then add this to the veggies and ham mixture.

7. Low and slow cook and scramble the eggs until just barely done and tender -- once at this point, add a big handful of cheese and the bacon and sausage into the scramble and mix all-together. I dice and add more raw scallion to this mixture for extra texture and flavor.

8. Grab your tortilla shells (I set up a small station with a cutting board where I can fill the tortillas and then put a plate next to it for the finished burritos - either next to the stove or I grab a hot plate for the mixture to sit on next to my cutting board.) With each tortilla shell - grab a good size spoonful of filling (I shove a lot) and then I like to layer more cheese on top. Roll forward and bend in both sides rolling forward so nothing seeps out -- build and continue until all done.

9. If you are taking these camping or to a tailgate -- I wrap them in foil and then you can just easily toss them on the grill to heat up easily and then they're portable for everyone too. If you are putting in the fridge for the week -- I wrap them in microwave safe parchment, so I can easily throw them in the microwave to heat up. But the best is -- If I want to eat one right then -- I get a griddle out - put a little butter on both sides of the burrito and get a nice crispy char on the outside on medium heat - just until browned.

UGH these are so good! They're so simple. It's like making a glorified loaded up scrambled egg mixture -- full of flavor and melty cheese! I hope you enjoy :)