Breakfast Burrito

PREHEAT oven to 350F. POUR melted butter into a glass 13" x 9" baking dish. WHISK milk, salt and pepper into the beaten eggs. POUR into the baking dish.

BAKE uncovered 10 to 15 minutes until eggs begin to set around edges. Use a rubber spatula to scrape eggs from edges and STIR mixture completely. Scrape every 5 minutes until eggs are fluffy and set.

Meanwhile, in large skillet, COOK sausage, red pepper and garlic over medium heat. Break up sausage and STIR until sausage is fully cooked and peppers are soft and starting to brown around edges. DRAIN fat and stir sausage mixture into eggs.

LAY one tortilla on top of a Reynolds Wrap^® Foil Sheet. PLACE one cup of egg mixture in a horizontal line on the tortilla. SPRINKLE with ¼ cup cheese. FOLD both sides in over the eggs first, and then roll the tortilla away from you over the eggs. FOLD the sides of the foil over the ends of the burrito and roll the foil away from you until the burrito is fully wrapped. REPEAT with remaining tortillas. SERVE immediately, or refrigerate for up to a week.