In bowl scramble eggs and add water. Salt and pepper to taste. Add in shredded cheese.

Pour scrambled egg mixture into 9x13 pan that has been sprayed with olive oil to prevent sticking. Bake in 350 degree oven about 15 minutes or until eggs are cooked through.

While eggs are cooking, melt butter and add oil to large pan. Cook mushrooms and peppers until slightly softened. Add black beans, tomatoes, cumin, lime zest and Worcestershire sauce. Cook until heated through. Remove from heat and stir in lime juice.

When eggs are cooked slice into long rectangles to make it easy to transfer to burrito. Fill each one with egg, a spoonful of vegetable mixture and a spoonful of pork sausage. I usually fill about 25-30 medium soft taco shells.

For dinner: I usually place on a cookie sheet, sprinkle with cheese and put in warm oven till cheese is melted.

To freeze: Roll and place in single layer on cookie sheet. Freeze overnight then keep in airtight container or zipper bag.

To serve from frozen, let thaw in fridge or microwave. Then follow dinner instructions above.