Ingredients:

  • 1 lb bulk breakfast sausage
  • 10 large eggs
  • 2 cups shredded sharp cheddar cheese
  • 2 cups frozen diced hash brown potatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 8 large (10-inch) flour tortillas

Instructions:

  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add frozen hash browns and cook until golden-brown and crispy.
  2. Add bulk breakfast sausage to the skillet, breaking it into small crumbles with a spatula. Cook until browned and no pink remains.
  3. Whisk eggs, salt, and pepper in a bowl. Reduce heat to medium-low and pour eggs over the sausage and potatoes. Stir gently and constantly until eggs are just set but slightly moist.
  4. Transfer the filling to a large bowl or baking sheet and let it cool to room temperature for 15–20 minutes to prevent sogginess.
  5. Lay a tortilla flat, sprinkle with shredded cheddar cheese, and add a scoop of the cooled filling.
  6. Fold in the sides and roll the tortilla tightly. Wrap each burrito first in parchment paper, then in aluminum foil.