– Eggs – Picante Sauce – Milk – Salt And Pepper – Butter – Shredded Mexican Style Cheese – Burrito Size Flour Tortillas – Sour Cream
In a large bowl beat the eggs, ¾ cup Picante sauce, milk, salt, and pepper until combined. Cook the eggs until fluffy and cooked through. Place a fine mesh strainer in a bowl and pour the cooked eggs into the strainer to drain. Allow the eggs to cool to room temperature.
Fold the sides of the tortilla in over the filling and roll the bottom edge of the tortilla up and over the filling to form a burrito. Fill all tortillas. Wrap each Mexican breakfast burrito in a double layer of plastic wrap and place into Ziploc bags and place in freezer.