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Breakfast Burrito Buffet


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3 dozen large eggs, beaten

2 15oz cans corn, rinsed and drained

4 tomatoes, finely diced

2 15oz cans black beans

1 tablespoon chili powder

1/2 tbsp olive oil

2 – 3 8oz packages shredded Monterey jack cheese, or Mexican blend

30 medium flour tortillas (Santas, and other male guests, will usually eat two)

1 – 2 large jars of salsa, medium

Pre-made or fresh guacamole (obviously, if you have time, make fresh—this is a gem in my repertoire, to be shared at a later date)

Pico de Gallo (optional)

Hot sauce (optional)

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