Ingredients:

  • 1 lb breakfast sausage, ground
  • 1 large red bell pepper, finely diced
  • 0.5 large yellow onion, finely diced
  • 1 cup frozen hash browns
  • 12 large eggs
  • 0.25 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 12 large flour tortillas, 10-inch
  • 3 cups shredded sharp cheddar cheese
  • 0.5 cup canned green chiles, drained

Instructions:

  1. In a large skillet over medium-high heat, cook the ground breakfast sausage until golden brown and fully cooked. Remove with a slotted spoon to drain excess fat on paper towels.
  2. In the same skillet using the remaining rendered fat, sauté the diced onions, bell peppers, and frozen hash browns until the vegetables are tender and potatoes are lightly browned.
  3. In a large bowl, whisk together the eggs, milk, salt, and pepper. Lower the skillet heat to medium-low, add the butter, and pour in the egg mixture. Fold gently until the eggs are just set but still moist.
  4. Spread the cooked egg, meat, and vegetable mixture onto a large baking sheet. Allow the mixture to cool completely to room temperature to prevent steam-induced sogginess.
  5. Lay a flour tortilla flat. Place a portion of shredded cheese directly on the tortilla, then top with the cooled egg and meat mixture and green chiles. Fold the sides in and roll tightly.
  6. Wrap each burrito individually in parchment paper followed by a layer of aluminum foil.
  7. Place wrapped burritos in a single layer on a sheet pan in the freezer for 2 hours, then transfer to a labeled airtight freezer bag.