Ingredients:

  • 1 lb (450g) bulk pork sausage
  • 2 cups (300g) frozen cubed hash browns
  • 2 tbsp (30ml) vegetable oil
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 10 large eggs
  • ¼ cup (60ml) milk
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 8 large (10-inch) flour tortillas
  • 2 cups (225g) shredded sharp cheddar cheese

Instructions:

  1. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the pork sausage, breaking it apart with a spatula until browned and crumbled.
  2. Add the frozen hash browns to the same pan, cooking until the edges are golden-brown and crisp. Remove everything from the pan and set aside to cool to room temperature.
  3. In a large mixing bowl, whisk the eggs, milk, salt, and pepper until fully combined.
  4. Lower the skillet heat to medium-low. Pour in the egg mixture and stir gently with a spatula. Remove from heat when eggs are mostly set but still look wet and glistening.
  5. Lay a tortilla flat. Layer 2 tbsp (30g) of cheese in the center, followed by a scoop of hash browns, a portion of sausage, and the eggs.
  6. Fold the sides in and roll the tortilla tightly from the bottom up.
  7. Wrap each burrito tightly in aluminum foil, twisting the ends to prevent freezer burn.