Ingredients
Scale
- 10 large flour tortillas (burrito size)
- 12 large eggs, beaten
- 1 lb breakfast sausage or bacon, cooked and crumbled
- 2 cups frozen hash browns or cubed potatoes, cooked until crispy
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 bell pepper, finely diced
- 1/2 small onion, finely diced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: Hot sauce or salsa (keep on the side for reheating)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onions and bell peppers. Sauté for about 5 to 7 minutes until the vegetables are soft and slightly browned. Remove them from the skillet and set them aside in a large mixing bowl. Using the same skillet, cook your hash browns until they are golden and crispy, then add them to the bowl.
- Lower the skillet heat to medium-low. Pour the beaten eggs into the pan. Season with salt and pepper. Stir the eggs slowly and constantly with a spatula until they form soft curds. Do not overcook them; they should be slightly moist because they will cook a bit more when you reheat the burritos later. Once done, remove from heat and let them cool slightly.
- Lay out your flour tortillas on a clean workspace. It helps to warm the tortillas in the microwave for 15 seconds to make them more pliable. Divide the scrambled eggs, cooked meat, sautéed vegetables, and crispy potatoes evenly among the 10 tortillas. Place the filling in the center-bottom third of each tortilla.
- Sprinkle a generous amount of shredded cheese over the filling of each burrito. To fold, bring the sides of the tortilla toward the center. Then, take the bottom edge and roll it tightly over the filling, tucking the sides in as you go. Ensure the roll is tight so the filling doesn’t fall out during storage or eating.
- Wrap each individual burrito tightly in parchment paper or aluminum foil. For the best protection against freezer burn, place the wrapped burritos into a large, heavy-duty gallon-sized freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date and contents. Place the bag in the freezer.
- Cook Time: 45 minutes