5 lb. potatoes, sliced into very thin slices or shredded
2 1/2 lb. bulk sausage (any variety)
1 lb. Cheddar cheese, shredded
1 lb. Monterey Jack cheese, shredded
2 (16 oz.) jars (any variety)
1 doz. eggs, scrambled
butter
4 pkg. (12) flour tortillas

You will need aluminum foil.

Fry potatoes in butter until potatoes are soft, but not mushy. Medium-low heat will keep the potatoes from frying up crispy. Brown sausage in another skillet. Drain the fat off and add hot sausage to potatoes. Scramble the eggs and add to the potato mixture. Add salsa and mix well. Place a spoonful of the potato mixture in center of tortilla and top with a good amount of cheeses. Roll up and wrap in aluminum foil. Refrigerate for up to a week or freeze up to 4 months. Great hot or cold.

Makes approximately 40 burritos.