Ingredients:

  • 1 lb pork breakfast sausage
  • 12 large eggs
  • 0.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 cups frozen shredded hash browns
  • 1 large bell pepper, finely diced
  • 0.5 yellow onion, finely minced
  • 1 tbsp avocado oil
  • 10 large flour tortillas (10-inch)
  • 2 cups shredded sharp cheddar cheese
  • 0.5 cup thick-style salsa, strained

Instructions:

  1. Brown the pork sausage in a large skillet over medium-high heat until crumbly and no longer pink. Remove the meat with a slotted spoon, leaving the rendered fat in the pan.
  2. Toss in the 2 cups of hash browns and cook for 10 minutes until golden and shatter crisp on the edges. Transfer to a rimmed baking sheet.
  3. Sauté the bell pepper and onion in 1 tbsp avocado oil for 5 minutes until soft and translucent.
  4. Whisk eggs, milk, salt, and pepper. Reduce heat to medium low and pour the eggs over the veggies, stirring gently for 4 minutes until large, soft curds form.
  5. Spread all cooked fillings (sausage, potato mix, and eggs) onto a baking sheet and allow to cool completely for 20 minutes to prevent steam entrapment.
  6. Microwave the stack for 20 seconds until soft and pliable.
  7. Assemble by placing a layer of 2 tbsp of shredded cheese directly onto the center of each tortilla to act as a moisture barrier.
  8. Top cheese with 1/4 cup egg mixture, 1/4 cup sausage, potato-veg mix, and 2 tsp of strained salsa.
  9. Fold in the sides and roll tightly. Wrap each burrito tightly in aluminum foil before placing in airtight freezer bags.