Can be reheated in microwave. Delicious with Coeur d'Alene Cellars No. 6 White.
1/2 pound bulk pork sausage
1 onion peeled and finely chopped
1 can (4-oz.) diced green chilies
10 large eggs
about 1/2 teaspoon salt
about 1/2 teaspoon pepper
6 flour tortillas (10-in.)
2 cups shredded cheddar cheese
In medium frying pan stir sausage, onion, and chilies until meat is crumbled and browned. Drain off and discard fat.
In a bowl, beat eggs to blend with 1/3 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan. With a spatula stir over medium high heat, until eggs are set.
Spoon an equal portion of meat and egg mixture in a band down the center of each tortilla. Sprinkle evenly with cheese. Fold the bare 1-in. edge of tortilla over filling, then roll snugly from and open edge to enclose. Set burritos slightly apart, in a 10- by 15-in. pan and seal with foil. Chill up to one day ahead.
Bake 200 degrees for 20 minutes or 325 degree oven for 20 minutes, if chilled. Serves 6.