Directions

1. 1

   Wash your hands thoroughly with soap and warm water before beginning food preparation.

2. 2

   Preheat your oven to 350°F. Lightly coat a 9×9×2 inch baking dish with cooking oil or non-stick spray.

3. 3

   In a large mixing bowl, combine the eggs, frozen corn, milk, diced green bell pepper, minced onion, diced tomato, mustard, and garlic powder. Whisk together until well blended and the egg mixture is smooth, about 1 minute. Stir in hot pepper sauce if using, and season with salt to taste.

4. 4

   Pour the egg mixture into the prepared baking dish and cover tightly with aluminum foil.

5. 5

   Bake in the preheated oven for 20 to 25 minutes, until the eggs are completely set and cooked through. A knife inserted into the center should come out clean, and there should be no liquidy areas remaining.

6. 6

   While the eggs bake, wrap the flour tortillas in a damp paper towel or plastic wrap. Microwave on high for 20 seconds until the tortillas are warm and pliable.

7. 7

   Carefully unwrap the hot tortillas—be cautious of the steam, which can cause burns. Keep them wrapped in a clean towel to maintain warmth.

8. 8

   Remove the baked egg mixture from the oven and let cool slightly. Cut the egg square into 4 equal pieces.

9. 9

   Place one piece of the egg mixture near the center of a warm tortilla. Roll the tortilla tightly around the egg, folding in the sides as you go to create a sealed burrito.

10. 10

    Repeat with the remaining three egg pieces and tortillas. Serve each burrito immediately, topped with 2 tablespoons of fresh tomato salsa.