Breakfast burritos for now or to freeze for later

I am always wondering what I can have for breakfast that is filling, yet quick, yet not too high caloried and carb laden.  I ran across this recipe from one of my Favs "Smitten Kitten" and thought I'd try it.  I added a few more vegetables and changed the wraps to different flavor and size, but otherwise made it like she suggested..Here is my version (that was really good by the way!)..

BREAKFAST BURRITOS:

Preheat your oven to 400 degrees.

On a large jelly roll pan that has been slightly oiled (I used avocado oil, but you can use anything), add small cubes of below in "strips" so you can remove if some are getting done too quickly:

Two large potatoes, peeled and diced in about 1/2 x 1/2 inch cubes
One yellow squash, washed and cubed
1 small zucchini, washed and cubed.
1/2 of a red pepper cubed finely
one small red or yellow onion, diced finely

Put in oven and bake about 30 minutes, then add 1/2 can of black beans that have been drained and rinsed well if you like black beans-actually I will leave them out next time because I am not a fan-and a 5-6 ounce bag of baby spinach-chopped fine-I didn't do this and it gets stringy when thawed out- on top.  put back in the oven until the spinach wilts.  Toss all and remove from the oven.

In the meantime: prepare 1 lb of breakfast sausage (in the roll)  so it's into fine crumbles.  add to the finished vegetables (you can also used cooked, crumbled bacon).  Using a large fry pan (perhaps the one you cooked the sausage in) scramble 12 eggs with added salt and pepper.  cook and beat until almost done-a little moisture left in them, but almost completely cooked.

On a square of aluminum foil (I use those squares for baking potatoes), lay out one of your tortillas.  I used the Ole brand lower carb with no added sugar, 5 net carbs, in both the tomato basil and spinach flavors -they had them at Walmart, but if you want a bigger one you can use the burrito soft pliable ones and just make less of them..maybe 8 per recipe. I thought these were really good though and made a smaller size for breakfast).  Anyway, after laying out your tortilla, lay a portion of egg, depending on the size of your tortilla, on it, then some of the vegetable/meat portion, then some salsa..I used fresh salsa and drained the juice off, and cheese according to how much you like.  Roll it up like a burrito (pay attention to Chipotle when they roll them, or find a tutorial online if you haven't rolled them or eggrolls) and then use the foil underneath to wrap them up to finish heating or freeze in.  Try not to way overload them and this will be a lot easier.  hopefully you have some flexible tortillas that will stretch a little or you can warm them a little in the microwave and that will help.

If you are eating them right away, heat the oven to 350 degrees and warm for 5 minutes to melt the cheese.  If you freeze them (up to 2 months) you can remove the foil and heat in the microwave for 2-1/2 to 2-3/4 minutes, turning over halfway through the cooking time.

NOTE: you can make this your own by adding other ingredients or taking away them.  You just don't want anything with a lot of water in it so it's not drippy and soggy when you heat them back up.