Make-ahead & freeze breakfast burritos

3.5 cup Spinach, fresh
3 cup, pieces or slices Mushrooms, fresh
2.25 cup, chopped Green Peppers (bell peppers)
20 serving La Banderita tortilla 32 g
20 large Egg, fresh, whole, raw
13.5 oz Chorizo, pork and beef
1.25 cup Giant brand Fancy Mexican shredded cheese (by THENEWALYSSA09)

Prep time varies. It took me about 2 hours total to make, but that was fielding emails from work, dealing with a bored husband and a bored dog, and putzing around the kitchen at the same time.

To reheat place a burrito on a plate and microwave for a minute and a half to two minutes. Add about 30 seconds for each additional burrito microwaved (so two burritos would go for two to two and a half minutes).

Cook the green peppers for a few minutes, then add the mushrooms. Once peppers and mushrooms are cooked through add spinach, just long enough to wilt the spinach. Set veggies off to side.

Cut chorizo into small pieces. Cook until it's just done all the way through.

Blend up eggs. Add spices to taste. I add onion powder, garlic powder, a dash of salt, and pepper.

Add veggies, chorizo, and eggs to pan. (I do half of each at a time so it'll fit in the pan.) While eggs are cooking lay our tortillas. Add cheese to each of them. Once eggs are done to your preferred consistency, spoon mixture into tortillas. Wrap them up and freeze.

Serving Size: 1 burrito

Number of Servings: 20

Recipe submitted by SparkPeople user MINATHERED.