Ingredients:

  • 1 lb breakfast sausage
  • 8 large eggs
  • 2 cups frozen diced hash browns
  • 2 tbsp olive oil
  • 6 large flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup diced red onion
  • 1 cup diced bell peppers
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat. Add frozen diced hash browns and cook until edges are golden-brown and crisp.
  2. Stir in the diced red onion and bell peppers, sautéing until the vegetables have softened.
  3. Add the breakfast sausage to the skillet, breaking it apart with a spatula, and cook until fully browned and caramelized. Remove the entire mixture from the pan and set aside in a bowl.
  4. Reduce skillet heat to medium-low. Whisk eggs with salt, black pepper, and smoked paprika, then pour into the skillet. Fold gently with a spatula and remove from heat when eggs are just set but still slightly wet.
  5. Lay all six flour tortillas flat on a baking sheet. Sprinkle a generous handful of shredded cheddar cheese in the center of each tortilla to create a moisture barrier.
  6. Scoop an equal portion of the sausage and potato mixture over the cheese, followed by a portion of the scrambled eggs and chopped cilantro.
  7. Fold in the sides and roll the tortillas tightly. Wrap each burrito in aluminum foil or freezer-safe parchment paper and store in Ziplock freezer bags.