one day of mess is worth it for a full week of hot breakfasts.
2 tbs olive oil
12 oz breakfast sausages (I like links sliced longway and then diced; if vegetarian, skip and add another egg)
1 1/2 cups frozen diced hash browns
1/2 onion diced small (or sub scallions)
1 bell pepper diced small
8 large eggs
2 tbs milk
1 cup shredded cheese
To taste: salt, pepper, garlic powder, onion powder, paprika, parsley
8 10-inch flour tortillas
Heat oil in a large skillet over medium. Add sausage, pepper, and onion to pan and cook until sausage is no longer pink. Drain off most of the grease and remove from pan.
Add hash browns into pan, and season to taste with salt, pepper, garlic powder, onion powder, and paprika. Cook until golden brown and remove from pan.
Combine eggs, milk, and cheese and beat lightly. Add to pan and cook until soft scrambled. Add pepper and parsley to taste.
Add all ingredients back into pan and stir to combine.
Fill each tortilla and roll tightly into burritos. Wrap in foil or parchment paper, and store in a ziploc bag in the freezer. To reheat, unwrap and microwave for 2 minutes. Serve with salsa and sour cream.