In 10-inch (25 cm) skillet, cook pork sausage over medium-high heat until no longer pink; drain. Stir in green onions. Remove from skillet; set aside.
In large bowl, beat eggs until well blended. Wipe skillet clean with paper towels. In same skillet, melt butter. Add eggs; cook, stirring frequently, until scrambled and set. Add sausage and onions; mix gently.
Heat tortillas as directed on package. Spoon egg and sausage mixture evenly onto each tortilla. Sprinkle each with 2 tablespoons (30 mL) cheese. Fold in sides of each tortilla; roll up to make burritos. Place in freezer container with waxed paper between layers. Freeze 8 hours or overnight.
Night before use, place burritos in refrigerator to thaw. Next morning, heat oven to 350°F (180°C). Wrap each burrito in foil; place on cookie sheet. Bake 10 to 15 minutes or until hot. Serve with salsa and sour cream.
You can also store the burritos in individual resealable plastic freezer bags. Let them cool before doing this so there isn’t an excess of steam inside the bag.
Microwave Reheating Directions: After thawing, wrap one burrito in a microwavable paper towel and heat on High for 1 minute. Add additional time, if required, in 10 second increments.
