Ingredients

• 2 Tablespoons olive oil

• 1 pound ground breakfast sausage

• 1 ½ cup frozen cubed hash browns

• ¼ cup yellow onion finely diced

• ¼ cup green or red bell pepper or a combination, finely diced

• 8 large eggs lightly beaten

• Salt and pepper to taste

• 1 cup shredded cheddar cheese

• 1 cup shredded Mexican or Monterey jack cheese

• 8 each, 10-inch flour tortillas

Directions

COOK BURRITO FILLINGS:

• Heat oil in a large 12-inch skillet over medium-high heat until simmering.

• Cook hash browns until golden brown, then remove them from the pan onto a paper towel-lined plate.

• Add sausage, onion, and peppers to the skillet and cook until no pink remains. Drain off the grease.

• Add the hash browns back to the pan.

• Pour the lightly beaten eggs into the skillet and cook until they are set, stirring frequently.

• Add salt and pepper to taste.

• Remove the burrito filling from the heat. 

ASSEMBLE BURRITOS:

• Heat each tortilla in the microwave for 8-10 seconds to make it easier to roll.

• Spoon the filling onto the bottom ⅓ of each tortilla.

• Sprinkle with cheese.

• Fold the sides and then the ends over and roll up the burrito as tightly as possible.

• Serve immediately or freeze the burritos. (See freezing and reheating instructions in the notes below).

TO FREEZE:  

Wrap the burritos in foil or parchment paper. Add to a freezer-safe Ziploc bag or container. Freeze for up to 2 months.

TO REHEAT:

Place 1 burrito on a microwave-safe plate or dish and cook for 2 minutes or until heated through. Let rest for 30 seconds before eating.