Ingredients:
12 eggs (Scrambled)
1 ½ bags Frozen Shredded Potatoes
2 lbs Jimmy Dean Breakfast Sausage in a Tube (Browned in Skillet)
2 lbs Bacon (Cooked and diced)
2 Jars 505 Green Chili Sauce (I used mild for the kiddoes)
½ lb Shredded Cheese
12-14 of the largest flour tortillas you can find
To Prepare Potatoes:
Preheat oven to 350 degrees. Line an extra-large (or 2 regular sized) rimmed baking sheet with foil. Spray the foil with cooking oil. Spread out the shredded potatoes about a half inch thick and then spray oil on the top too. The timing is a bit tricky but I would start by baking 30 minutes, then turn potatoes over on sheet and continue cooking in 10-minute increments, turning in between, until desired crispiness is achieved. Feel free to throw a dash of salt on there near the end too.
Assembling Burritos:
Tear off 12-14 sheets of foil to wrap your burritos in. I laid out batches of 4 at a time so I could get a mini assembly line going for each batch. You only really need about ¼-1/3 cup of each filling item to make this a pretty substantial burrito. Use your own judgement and try to divide ingredients equally to make as many burritos as your ingredients will allow. Wrap each burrito in its tortilla and then roll it up in foil. Place all burritos in a few gallon Ziploc bags and throw them in the freezer for up to 3 months. Unwrap the burrito from the foil and place it on a plate and cover to warm in microwave for 2-3 minutes. We usually smother ours in some more green chili for eating.