Hearty make-ahead burritos filled with soft scrambled eggs, sausage, crispy roasted potatoes, and cheddar. Makes 10.
Roast the potatoes. Heat the oven to 425°F (220°C). Toss the hash browns with olive oil, paprika, and salt on a sheet pan. Roast 20–25 minutes, flipping once, until golden and crisp.
Cook the sausage. Brown the sausage in a large skillet over medium-high heat, breaking it into crumbles, 8–10 minutes. Drain and transfer to a plate.
Scramble the eggs. Whisk the eggs, milk, salt, and pepper. Melt the butter in the skillet over medium-low heat and cook the eggs, stirring gently, until just set but still glossy.
Cool the fillings. Spread the potatoes, sausage, and eggs on separate sheet pans and cool completely, about 20 minutes.
Warm the tortillas. Microwave the tortillas, wrapped in a damp towel, for 30 seconds so they are pliable.
Assemble. Sprinkle cheese down the center of each tortilla, then add eggs, potatoes, and sausage. Fold in the sides and roll up tightly.
Wrap and freeze. Wrap each burrito in foil or plastic wrap, place in a labeled freezer bag, and freeze up to 3 months.
10 servings
1 burrito
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.