Breakfast Burritos

While I'm not not a morning person, I'm definitely not real crazy about getting up early just to cook - especially when it's a holiday - and especially when it's a holiday where there are presents to open instead! For this reason, I love breakfast/brunch recipes where they can be made ahead or made very quickly and just popped in the oven. Nancy's Sausage Bake has been a long time favorite in my house for Christmas morning, but this year we were going for something slightly more healthy so I pulled out a breakfast burrito recipe I had previously discovered over the summer when we were staying at the lake with friends and I needed a make-ahead breakfast for a group (lake trips with friends are another instance when no one wants to get out of bed just to cook).

The great thing about these is that even though the egg starts on the outside, it will seep into the tortillas and end up scrambled on the inside.

Breakfast Burritos

Ingredients
8-10 large flour tortillas (burrito size, about 10")
6 eggs, beaten
2 cups half and half
1 tbsp all-purpose flour
1/2 tsp salt
2 cups shredded Cheddar or Cheddar-blend cheese, divided

The filling can be easily customized to your liking, but I use:
1 lb turkey sausage, casings removed
3 large green bell peppers, chopped
8 oz sliced white mushrooms
4 oz chopped green chilis

In a large pan brown sausage (drain fat if needed and return to pan). Add peppers and mushrooms and saute until just tender. Remove from heat and add green chilis. Arrange about 1/3 cup of filling and 2 tbsp cheese down center of each tortilla, roll up and put seam-side down in greased 9x13 casserole dish.

Combine flour, cream, eggs and salt in a bowl and whisk until smooth. Pour over tortillas and cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese and bake until the cheese is melted. Let stand for 10 minutes before serving.