Breakfast in my house is usually eaten on the run. Whether off to school or work, we usually grab breakfast to go. These burritos are great because they make a filling breakfast in portable form, and they freeze well too. These can be made and frozen on the weekend, then heated up throughout the week by simply popping them in the microwave for a couple minutes. To keep them warm on the way to work or school, I usually wrap them in aluminum foil after microwaving.
This recipe makes 4 large burritos, but can easily be doubled or tripled to make larger quantities.
1 link chorizo sausage, casing removed
2-1/2 cups frozen potatoes w/onions and peppers
1/2 cup ham, diced
4 burrito size tortillas
1 cup shredded cheddar cheese
Jalapenos (if desired)