Method

• Start preparation of hash browns according to the packaging instructions
• If using bacon, chop it into roughly 3/4″ pieces. Cook until crispy and dry on paper towels
• If using chorizo or breakfast sausage, break roughly apart by hand and cook until slightly crispy, draining excess fat off. Set aside
• Scramble the 10 eggs and cook until your desired texture
• Heat the tortillas in a pan over medium high heat until just barely browning. As soon as the tortilla pulls off the pan without any sticking, it is ready
• Loosely mix meat, eggs, cheese, salsa, and hash browns in the large bowl
• Put roughly 1 cup of filling into the middle of the tortilla, roll one side over the long end of the burrito, pull the short ends over and then finish rolling
• Place onto your cookie sheet and freeze for at least 6 hours.
• I do not individually wrap these, I usually just stick them in a plastic container and eat them throughout the week. No clue how long they last as they are usually gone within a week at my house
• To reheat, thaw overnight and cook for 2 minutes at half power on your microwave