Ingredients:

  • 1 lb pork breakfast sausage
  • 10 large eggs
  • 1/4 cup whole milk
  • 2 cups frozen shredded hash browns
  • 1 small white onion, finely diced
  • 1 bell pepper, finely diced
  • 10 large flour tortillas
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil

Instructions:

  1. In a large non-stick or cast iron skillet over medium-high heat, brown the pork sausage until fully cooked and mahogany-colored. Remove the meat from the pan, leaving the rendered fat.
  2. In the same skillet using the rendered fat (add 1 tbsp neutral oil if needed), sauté the diced onions, bell peppers, and frozen hash browns until the potatoes are golden-brown and the vegetables are tender.
  3. In a large bowl, whisk together the eggs, milk, salt, and pepper. Lower the skillet heat to medium-low and pour in the egg mixture. Stir gently with a silicone spatula, removing from heat while they still appear slightly wet to prevent overcooking during reheating.
  4. Lay a flour tortilla flat. Place a layer of shredded cheese in the center, followed by the potato/vegetable mix, sausage, and scrambled eggs.
  5. Fold in the sides of the tortilla and roll tightly. Wrap each burrito in parchment paper followed by aluminum foil. Store in gallon-sized freezer bags.