Breakfast burritos from leftovers

A talented and resourceful mid-century housewife would never let leftovers go to waste.  Here is how I recently turned a bit of this and that into a scrumptious tray of breakfast burritos for a ladies' gathering.

I started with a few roasted vegetables from supper.  Yes, you do see Brussels sprouts.

I chopped them up fine with this handy hand chopper to hide the evidence. (Most of the people in my family are Brussels sprout wusses.)  

I also had a couple of leftover baked potatoes, which I cut into small cubes.

To make the filling, I fried a few pieces of bacon, the veggies, potatoes, cheap salsa

 and only six eggs in a large skillet.

I scooped some filling onto a soft flour tortilla and topped it with cheese.  In this case, I used mozzarella, not because it's the most fabulous choice, but because it's what I had on hand.  The idea here is to be resourceful, not perfect.

One product which our mid-century foremothers did not have was Reynold's Pan Lining Paper.  Poor souls.  I love this stuff!  It serves two purposes:  It disguises my ugly old 9"X13" pan, and it makes clean-up and freezing meals a breeze.  We'll talk about freezing leftovers at a later date.

The burritos looked kinda dry and blah all by themselves, so I topped them with some salsa verde I had in the fridge, then added the rest of my cheese.  I covered them with foil and baked at 350 for about 45 minutes until the salsa is bubbly and the cheese is melted.

I have made breakfast burritos this way many times without the topping, but I felt good about presenting this lovely dish, complete with incognito Brussels sprouts, to my ladies' group.  They raved over them, especially when I told them that they were made from mostly vegetables.  I made a total of 18 burritos:  Twelve that you see here, and another six which I fed to my family that morning.