- 18 eggs, beaten
- 1/2 of a medium-sized ham, baked and then finely diced (or similar amount of bacon or bulk sausage)
- 2 cans corn, drained (optional)
- 1/2 cup or more of vegetable oil
- 32 tortillas
- Soft spread
- 2 pound bag cubed hash browns (plain or O’Brien)
- 3 cups shredded cheddar cheese (maybe less)
- 16 slices American cheese
In a very large skillet, cook hash browns in oil on medium heat until very tender, stirring frequently. Add more oil if necessary. Stir in corn, ham, and eggs. Heat ad stir until all of the egg is cooked. Stir in cheddar cheese, and heat until cheese is melted. Let “hash mixture” cool somewhat before assembling burritos.
To assemble one burrito, spread a thin layer of soft spread on tortilla. Place 3-4 tablespoons of hash off-center near the middle of the tortilla. Top with a half slice of American cheese. Fold tortilla. Wrap tightly in foil. Put several wrapped burritos in a Ziploc bag, and put in freezer.
When ready to use, thaw overnight in fridge. Unwrap and spread a thin layer of soft spread on the outside of both sides (like a grilled cheese sandwich). Place in shallow skillet. Cover and cook 5-10 minutes on the first side until golden brown. Uncover and cook about 5 minutes on the second side. Cooking time will vary.