Ingredients
Scale
- 10 large flour tortillas (burrito size)
- 12 large eggs
- 1 lb bulk pork sausage or chorizo
- 2 cups frozen shredded hash browns
- 1 cup shredded cheddar cheese
- 1/4 cup whole milk (optional, for fluffier eggs)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Place a large skillet over medium-high heat. Add the bulk sausage and cook it until browned and crumbled, about 5-7 minutes. Once cooked, remove the sausage with a slotted spoon and set it aside in a large mixing bowl. In the same skillet, add the vegetable oil and the frozen hash browns. Fry the potatoes until they are golden brown and crispy. Add the cooked potatoes to the bowl with the sausage and toss them together.
- Lower the skillet heat to medium. In a separate bowl, whisk the 12 eggs with the milk, salt, and pepper until well combined. Pour the egg mixture into the skillet. Use a spatula to gently move the eggs around, creating soft curds. Cook until the eggs are just set but still slightly moist—don’t overcook them, as they will dry out when you reheat the burritos later. Add the eggs to the bowl with the sausage and potatoes.
- Lay out your flour tortillas on a clean workspace. If the tortillas are stiff, microwave them for 20 seconds to make them pliable. Distribute the egg, sausage, and potato mixture evenly across the center of the 10 tortillas. Sprinkle a generous tablespoon of shredded cheese over each pile of filling. To fold, tuck in the sides first, then roll tightly from the bottom up to create a sealed cylinder.
- Allow the assembled burritos to cool to room temperature. This is a crucial step to prevent sogginess. Once cool, wrap each burrito tightly in a square of aluminum foil or parchment paper. Place the wrapped burritos into a large gallon-sized freezer bag. Squeeze out as much air as possible before sealing the bag and placing it in the freezer.
- Cook Time: 35 minutes