Egg Burritos

Ingredients

Scramble the eggs in a large skillet. When they are done, remove them from the pan and place them in a covered bowl.
Saute the onion, hash brown potatoes, and red peppers in the olive oil for 2-3 minutes or until the potatoes are cooked.
Stir in the garlic, sausage, bacon, scrambled eggs, and cheese. Season to taste with salt and pepper.
Divide the mixture evenly among the 8 tortilla shells. Roll each one up, folding the ends in as you roll.
Place two at a time, seam side down, in a hot skillet, and brown each side for 30-60 seconds. They can also be placed in a hot panini press.
Serve immediately or place seam side down on a parchment-lined baking sheet and freeze for 1 hour.
Place the burritos into gallon sized freezer safe Ziplock bags and return to the freezer.
To reheat the burritos, wrap one at a time in a damp paper towel. Heat for 1-2 minutes or until heated through.

Season the eggs well. Add a dash of salt, black pepper, and other desired seasonings while scrambling for extra flavor.

Warm the tortillas. Warm the tortillas in a skillet or microwave to make them easier to roll without tearing.
Avoid overstuffing the flour tortilla wraps. Distribute the egg mixture evenly among the tortillas so that rolling is not complicated or messy.
Sear the burritos in a hot pan. The heat will hold the tortilla in place so it doesn’t fall apart as you eat it.
Let them cool before wrapping. To avoid getting soggy from condensation, let the burritos cool to room temperature, then store them in the fridge or freezer.
Label and date if freezing. This way, you will know when you made them and how long they’re good for.