Lay out all the items on a counter or bar area and allow diners to assemble themselves.
8 egg, 1 batch Seasoned Home Fries, 8 oz cheddar cheese (shredded), 1 cup salsa, 1 batch sauteed mushrooms, 4 burrito-size flour tortillas, other fillings for burritos
Alternatively, you can prepare them all and wrap them in waxed paper or aluminum foil to stay warm. Watch this video if you're not sure how to roll a burrito.
To assemble burritos:
Lay out the tortillas on a worksurface.
Place the fillings of choice in a line down the middle of each tortilla.
Fold over one side of the tortilla, tucking it under the filling slightly. Fold up the sides and continue rolling until a tight burrito is formed. If desired, crisp the burrito on a hot, dry skillet until browned and crispy.
Serve immediately.
Notes
Nutritional values are approximate and are based on ¼ of the recipe. Refrigerate leftovers promptly and use within 4 days.
To freeze:
To make breakfast burritos to freeze, be sure that all ingredients are cold! This prevents the tortilla from getting soggy prior to freezing.
Assemble the burritos as directed with cold ingredients. Avoid ingredients you might not want to reheat, like guacamole.
Wrap the burritos in square deli papers and store in a freezer bag in the freezer.
To reheat: place one wrapped burrito in the microwave and cook for 2 to 3 minutes until hot. Be careful of hot spots. Crisp on a hot skillet, if desired.Note about freezing eggs: Eggs will change texture under freezing. Test with one egg burrito to see if you like this texture change. Otherwise, make breakfast burritos without eggs.