Breakfast Burritos for a Crowd

Ingredients:

·         54 large eggs

·         ~3/4 c low fat milk

·         2.5 pounds diced ham

·         2 fresh green bell peppers, diced

·         1 fresh red bell pepper, diced

·         1 large white onion, diced

·         1 medium fresh tomato, diced

·         ~1/4 cup mustard

·         ~2 t garlic powder

·         ~2 T hot pepper sauce

·         ~2 t salt

·         ~48 flour tortillas

·         ~2.5 lbs, various shredded cheeses (I used 1.5 lb “Mexican”, .5 lb queso quesadilla, .5 lb hot pepper blend – these are the Kroger names, no idea what they translate to with other stuff)

·         salsa, if desired (for serving)

·         aluminum foil (optional – helps with reheating and travel)

Directions:

1.       Preheat oven to 350F (175C)

2.       In the largest bowl that you have, combine milk, ham, green peppers, onions, tomatoes, mustard, garlic powder, hot pepper sauce, salt, and as many eggs as you can fit. Whisk the extra eggs together in a separate bowl, if needed. (I did.)

3.       Pour egg mixture into casserole dish(es). Cover tightly with foil.

4.       Bake egg mixture for 60 minutes, or until no longer runny.

5.       While baking, clean up kitchen prep utensils and shingle tortillas in a baking dish or casserole dish or something, placing a damp paper towel every 4^th or so layer.

6.       Throw those tortillas in the oven for about five minutes, or until more pliable.

7.       Scoop out egg mixture into your newly cleaned mixing bowls and fold in cheese until melted.

8.       Fill the tortillas with a good sized scoop of burrito contents, and roll them to your desired shape. (wrap in foil, optional)

Now if you’ll excuse me, I need to go roll someplace dark and quiet to take a nap. :)