Instructions

1. Cook the potatoes in a large skillet according to the package directions. If the potatoes are unseasoned, season them with salt and pepper to taste. Once brown and crispy, transfer to a bowl and set aside.
2. Add the sausage to the same skillet and cook while breaking up into crumbles, until browned and cooked through. Transfer to a bowl and set aside.
3. Add the tablespoon of butter to the same skillet (or use non-stick cooking spray if needed) and scramble the eggs to your liking, without leaving them too runny as the liquid will make the burritos soggy. Transfer the eggs to a bowl, then remove the skillet from the heat.
4. Place the tortillas on a board or work surface. Add a portion of the eggs, potatoes and sausage to each tortilla, and then top with the shredded cheese. Fold the tortillas up burrito style, ending with the seam down.
5. Wipe out the skillet and then heat over medium heat. Spray with cooking spray or add a little oil to the pan. Once hot, add a few of the burritos to the skillet, seam side down and let the burritos crisp until brown on each side, about 1 minute on each side. Repeat with the remaining burritos.
6. If you aren’t freezing these burritos, they will last in the refrigerator for up to 3 days.

To Freeze And Reheat The Burritos:

1. Let the burritos cool completely, then wrap in plastic wrap and store in a resealable freezer bag. Slicing the burritos in half before freezing helps to reheat the burritos faster. When ready to reheat, remove a burrito from the plastic wrap and wrap in a paper towel.
2. Place the burrito on a microwave-safe plate and cook on the defrost setting for 2 minutes. Now cook the burrito on full power for 45 seconds to 1 minute, depending on the size of your burrito. Just give it a few more seconds if the filling isn’t warmed through.