**THE MEGA ANTI-STATIST'S BREAKFAST BURRITOS

INGREDIENTS:

4 Lbs. of Russet Potatoes (About 6 ea, 5½” to 6” potatoes)

3ea, 14 oz. Packages of Hormel or Hillshire Farm Smoked Sausage Rope.

30 large eggs

1 Tablespoon butter

24 oz. Sharp Cheddar Cheese (1 Package Of Market Basket Sharp Cheddar)

3¾ teaspoons Salt (For the eggs)

2½ teaspoons Pepper (For the eggs)

1 Teaspoon Salt (For potatoes)

2 Teaspoons Pepper (For Potatoes)

Minimum 20 ea 12” flour tortillas, frozen or fresh

1^st DAY PROCESS:

(1) If you've got a stockpile of frozen tortillas, place at least 20 frozen,12” flour tortillas into the refrigerator to mostly thaw for the 2^nd Day Process.

(2) Brush-scrub the 4 lbs of Russet potatoes, coat them with olive oil, & stab them on all sides, a total of 10 times, with a fork, and bake for 1 hour, at 425° on a foil-covered baking pan turning them every 20 minutes.

(3) Once the potatoes are in the oven, use a knife to slice-up 3 ea, 14 oz. Packages of Hormel of Hillshire Farm Smoked Sausage. Stack the slices and cut into quarter pieces. Then, fry them in a large, covered frying pan with a tablespoon of melted butter until they are some what carbonized.

(4) After the baked potatoes and sausage have cooled-down, put the sausage in a covered container and the potatoes in a plastic bag and refrigerate overnight

2^nd DAY PROCESS:

(1) Whisk-beat the 30 eggs in an very large bowl. Wisk-in 3¾ teaspoons of salt and 2½ teaspoons of pepper. Scramble them on medium-low heat in a large, covered frying pan & allow to cool, uncovered.

(2) As the eggs cool, grate the 24 oz. block of sharp Cheddar cheese, bag it and place it in the freezer to cool.

(3) Cube each of the refrigerated baked potatoes by standing them on-end, then slice them into quarters length-wise. Then lay the potato on its side and slice it length-wise again. Then slice it width-wise; thus, dicing them into small pieces. Place the diced potatoes in a giant canning pot. Use your bare hands to mix-in 1 Teaspoon Salt and 2 Teaspoons of Pepper.

(4) Use your bare hands to mix into the potatoes the refrigerated fried sausage. You'll have to scrap it out of the covered container with a spoon and at the bottom you'll find some remaining pieces stuck in solidified grease. Nuke that for about 40 seconds and dump the sausage and grease into the potatoes.

(5) Use your bare hands to mix into the previously mixed potatoes and fried sausage the now-cooled-down scrambled eggs.

(6) Use your bare hands to mix in the 24 oz. of grated cheese.

(7) If you're using partially thawed tortillas from your frozen stockpile, finish thawing a package of 12” tortillas by opening the package and placing the package of tortillas on the upside-down rotation plate of the microwave oven. Cook for 1 minute on high, then flip and rotate the package, and nuke for another minute.

(8) Remove the tortillas from the package and place them on a dinner plate and immediately, carefully separate the top 3 or 4. You may have to nuke the tortillas again for 30 seconds to a minute as you go further down into the stack.

(9) Take one HEAPING, full-capacity, and an additional not-so-full-capacity, large metal chef's spoon of the egg-sausage-potato & cheese mix and place it on a thawed or fresh tortilla. Use your hands to form this into a compress rectangle of filling and then roll tightly.

(10) 10 Burritos will fit in the empty tortilla bags for freezing.