Breakfast Burritos - OAMC - baking potatoes

Method

• Cook bacon until almost done (dutch ovens work best for OAMC, use a good nonstick pot), don't over cook the bacon will burn while you cook potatoes.
• Add onions and cook for a minute or two, until softened.
• Add potatoes, stir to coat in bacon drippings and cover.
• Cook covered for approximately 15 minutes, or until potatoes are done, stirring occasionally.
• Put the tortillas on top of the potatoes while they cook, this steams them and makes them moist.
• While you are waiting for potatoes to finish cooking, wisk the eggs and milk.
• Mix well.
• Salt and pepper your potatoes, cook uncovered a minute longer.
• Add eggs to potato mixture, cook stirring almost constantly until egg is finished.
• Be very careful to not overcook the egg.
• Egg must still be very moist but not overcooked.
• It alters the flavor otherwise.
• Remove from heat.
• Place 1/2 cup measurements into containers.
• Wrap tortilla's in wax paper, seal well (use masking tape if you want to) and place on top of potato egg mixture then cover and freeze.
• Alternatively you can fill and wrap them, the problem is the yucky ends are harder to control.
• Make sure when you steam your tortillas you don't let them get dry afterwards.
• You want them drenched in steam, fill them and tightly tightly wrap them in 2 big pieces of plastic wrap.
• Either serving (container or rolled up) should be reheated on high for 5 minutes.