Lay the ten tortillas flat on the counter. Mix the refried beans with a couple of tablespoons (to taste) of Tabasco sauce. Divide the beans evenly among the tortillas, spreading evenly.

Heat a non-stick skillet (8-inch) over medium-high heat. Beat one egg until smooth. Spray skillet with cooking spray. Pour egg into skillet, swirling to coat the bottom evenly. Allow to cook through... will take about 90 seconds, maybe more.

Remove the skillet from the heat and slide the egg onto one of the prepared tortillas. Repeat nine more times.

Divide the cheese evenly on top of each egg. Roll each burrito tightly and place (seam-side down) on a baking sheet lined with parchment paper or a silicone mat.

Place the baking sheet in the freezer and freeze for at least 4 hours. Then transfer the burritos to a freezer-safe, zippered plastic bag.

When ready to eat, place one burrito at a time on a microwave-safe plate. Microwave at 50% power for one minute. Flip over and microwave at 100% power for 90-120 seconds. Serve burritos with salsa and/or sour cream.