Ingredients:

  • 1 lb ground pork breakfast sausage
  • 20 oz frozen hash brown cubes
  • 1 large red bell pepper, finely diced
  • 1 small yellow onion, finely diced
  • 2 cups shredded sharp cheddar cheese
  • 12 large eggs
  • 1/4 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 10 large 10-inch flour tortillas

Instructions:

  1. In a large skillet over medium-high heat, cook 1 lb ground pork breakfast sausage, breaking it apart with a spatula until no pink remains and it sizzles loudly.
  2. Spread 20 oz frozen hash brown cubes on a sheet pan and bake at 400°F until edges are golden and crispy (about 20-25 minutes).
  3. Add the diced yellow onion and red bell pepper to the sausage fat. Cook for 5-7 minutes until the onions are translucent and peppers are soft.
  4. In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined and aerated.
  5. Melt butter in a non-stick skillet over medium-low heat. Add egg mixture and cook, stirring gently with a spatula, until soft-set and velvety. Remove from heat immediately to avoid overcooking.
  6. Gently fold together the cooked sausage, peppers, onions, roasted hash browns, and scrambled eggs.
  7. Spread the filling onto a clean baking sheet. Let it sit for 20 minutes until it no longer releases steam.
  8. Lay out a flour tortilla. Layer a portion of eggs, sausage, roasted potato mixture, and 2 tablespoons of shredded cheese. Fold in the sides and roll tightly.
  9. Wrap each burrito individually in parchment paper followed by aluminum foil for freezer storage.