Freezer Breakfast Burritos

Steps

1. 1

   Heat 2 tbsp neutral oil in a large nonstick skillet over medium-high heat. Add 16 oz frozen diced hash brown potatoes in an even layer with ¼ tsp kosher salt and cook, turning occasionally, until browned and crisp, 10 to 12 minutes. Move to a large bowl.

2. 2

   In the same skillet, cook 1 lb bulk breakfast sausage, breaking it up, until browned and cooked through, 6 to 8 minutes. Drain off the fat and add the sausage to the potatoes.

3. 3

   Whisk 10 large eggs, ¼ cup milk, the rest of the salt (½ tsp kosher salt) and ½ tsp black pepper. Wipe out the skillet, melt 1 tbsp butter over medium-low heat and cook the eggs, stirring slowly, until just set but still soft, 3 to 4 minutes. Add to the bowl and let everything cool 10 minutes.

4. 4

   Warm 8 large flour tortillas in the microwave for 30 seconds so they fold without cracking. Divide the filling among them, top with 2 cups cheddar and ½ cup thick salsa, fold in the sides and roll up tightly.

5. 5

   Wrap each burrito in foil or plastic wrap and freeze in a zip-top bag for up to 3 months. To reheat, unwrap, wrap in a damp paper towel and microwave 2 to 3 minutes, turning halfway.