Freezer Breakfast Burritos with Sausage and Potato

Steps

1. 1

   Cook the sausage in a large skillet over medium-high heat, breaking it up, until browned and cooked through to 160°F. Transfer to a bowl, leaving the fat in the pan.

2. 2

   Add the hash browns and bell pepper to the pan in an even layer and cook, turning occasionally, until crisp and golden. Season with salt and stir into the sausage.

3. 3

   Whisk the eggs with the milk, chili powder, salt and pepper. Scramble over medium-low heat in the same skillet until just set with no liquid egg remaining.

4. 4

   Combine the eggs with the sausage mixture and let cool for 10 minutes so steam does not make the tortillas soggy.

5. 5

   Warm the tortillas so they fold without cracking. Divide the filling and cheddar among them, add a spoonful of salsa, fold in the sides and roll tightly.

6. 6

   To serve now, toast seam side down in a dry skillet until golden. To freeze, wrap each burrito in foil, place in a freezer bag and freeze up to 3 months.

7. 7

   To reheat after thawing, bake wrapped in foil at 375°F until the center reaches 165°F, about 20 minutes, or unwrap and microwave until hot throughout (165°F).