In a large bowl beat the eggs, ¾ cup Picante sauce, milk, salt, and pepper until combined.

Melt the butter in a large skillet and pour the egg mixture into the pan. 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. (see helpful tips)

Allow the eggs to cool to room temperature.

Lay a burrito size flour tortilla down on your work surface.

Spread one teaspoon of sour cream in a line off center of the tortilla.

Spread ⅓ cup of the cooked eggs on top of the sour cream.

Sprinkle about 2 tablespoons of shredded cheese over the eggs.

Top the cheese with about 2 teaspoons of Picante sauce.

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.

Set the filled breakfast burrito on a cookie sheet or platter. Fill the remaining tortillas repeating the steps above.

Makes 16 Mexican Breakfast Burritos.

Wrap each Mexican breakfast burrito in a double layer of plastic wrap.

Place the wrapped breakfast burritos into Ziploc bags and place in the freezer.

Remove one or two breakfast burritos from the Ziplock bags. Remove the plastic wrap from each burrito.

Wrap the breakfast burritos in a paper towel and microwave on 1 minute. Flip the breakfast burrito over and heat for an additional 30 to 60 seconds until heated through and the cheese has melted.

Microwave cooking times will vary depending on how breakfast burritos you are heating and your microwave settings.