1. Brown ground sausage or ham in a 10-inch skillet. Drain and rinse the sausage. Remove from pan and set-aside.

2. Add cooking oil, onions and peppers to the skillet. Cook for 2-3 minutes until just starting to soften. Remove from pan and set-aside.

3. Place eggs into a large bowl. Whip until light and fluffy. Add the black pepper (and whatever other seasoning you like) to the eggs and stir again. Pour egg mixture into the skillet. Cook for 5-8 minutes, frequently scrapping the bottom of the skillet until the eggs are set.

4. Add the cooked sausage or ham, onion and peppers to the eggs and stir. Your egg mixture is ready! When I am preparing the burritos for the freezer, I usually let the eggs cool to room temperature to prevent the tortillas from getting soggy.

5. Place about 1/3 cup of egg mixture onto a tortilla and sprinkle with cheese. Fold up one end of the tortilla and then roll the other sides up. I like to place a toothpick through the burritos to prevent them from unrolling in the freezer.

6. Continue until your egg mixture is gone. Store in an airtight container for up to 3 months in the freezer. If you have more than one layer of burritos, put a small piece of parafin or wax paper between them to prevent them from sticking together.

7. Remove from the freezer when ready to eat and microwave one burrito 1-2 minutes until warmed throughout. Served with a glass of milk and some fresh fruit, these are a quick, hardy breakfast that will stick with the kiddo’s all day! Enjoy!